Coconut Jam Tart

INGREDIENTS

2 cups flour
2 teaspoon baking powder
125gr butter
35ml castor sugar
4 large eggs, separated
45ml water
smooth apricot jam
200ml sugar
2 cups coconut

METHOD

Sift the flour and baking powder together, rub in the butter and castor sugar. Add the egg yolks to the water and mix together, then add to the flour and make into a dough. Roll out to 3mm thickness and cut with a 7cm diameter cutter. Place into a greased patty pan tray, I use my muffin tray. Spoon 5ml of jam onto each.(To prevent the jam from oozing out of the tarts, put 1 teaspoon of smooth apricot jam in a saucer of flour and coat the ball of jam, now place the jam on the dough in the pans). Whisk the egg whites until stiff, add the sugar in gradually until it’s like a meringue. Lastly fold in the coconut, 1 cup at a time. Then spoon about 20ml of the coconut mixture onto the jam and bake in a preheated oven at 180degrees for 20-25mins. Cool on a wire rack. Enjoy

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