CO­CONUT AND RASP­BERRY JAM TART

donna hay - - Quick Fix -

2 sheets frozen short­crust pas­try, thawed

1 egg, lightly beaten

1 ta­ble­spoon de­mer­ara sugar

¹⁄³ cup (110g) rasp­berry jam

1 cup (75g) shred­ded co­conut

1 egg­white

2 ta­ble­spoons caster (su­perfine) sugar

Pre­heat oven to 180°C (350°F). Us­ing a small sharp knife, cut a 2cm bor­der from one of the sheets of pas­try. Brush the edge of the sec­ond sheet of pas­try with egg, and top with pas­try bor­der, press­ing gen­tly to seal. Place on a large bak­ing tray lined with non-stick bak­ing pa­per. Brush the edges of the pas­try bor­der with egg and sprin­kle with the de­mer­ara sugar. Cook for 15–18 min­utes or un­til golden brown and the pas­try base is dry. Spread with jam.

Place the co­conut, egg­white and caster sugar in a small bowl and mix to com­bine. Sprin­kle the co­conut mix­ture over the jam and cook for a fur­ther 8–10 min­utes or un­til golden brown. Al­low to cool slightly be­fore cut­ting into squares to serve. SERVES 4-6.

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