4 oz (100 g) flan pastry
raspberry jam
1/2 stick (2 oz) 50 g butter or block margarine
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1 egg, beaten
2 oz (50 g) desiccated coconut
3 tbsp (45 ml) self raising (self rising) flour
raspberry jam
1/2 stick (2 oz) 50 g butter or block margarine
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1 egg, beaten
2 oz (50 g) desiccated coconut
3 tbsp (45 ml) self raising (self rising) flour
method
1. Roll out the pastry and use it to line sixteen to eighteen greased patty tins.
2. Put a little jam in the pastry bases.
3. Cream the fat and sugar together until pale and fluffy. Add the egg, a little at a time, beating well after each addition.
4. Fold in the coconut and flour, using a metal spoon, and add a little water if necessary to give a soft dropping consistency. Place in spoonfuls in the pastry cases.
5. Bake in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes until golden and firm to the touch.
6. Leave to cool on a wire rack.
2. Put a little jam in the pastry bases.
3. Cream the fat and sugar together until pale and fluffy. Add the egg, a little at a time, beating well after each addition.
4. Fold in the coconut and flour, using a metal spoon, and add a little water if necessary to give a soft dropping consistency. Place in spoonfuls in the pastry cases.
5. Bake in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes until golden and firm to the touch.
6. Leave to cool on a wire rack.
serving amount
makes 16 - 18 tarts
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