Jam & Coconut Tart

Ingredients

3 Cups flour

125 gr butter (room temperature)

1 pinch of salt

1 dessert spoon sugar

3 tsp baking powder

3 Egg

1/2 cup milk (1 egg beaten with milk)

1 Pkt Moir's desiccated coconut

2 Cinnamon sticks

Apricot Jam

Method:

Crust:

Mix flour, salt, sugar & baking powder together in a mixing bowl.

Cut 120gr butter into pieces over the dry ingredients. Mix the butter through with fingers. Make a well in the middle.

Add 1 beaten egg and milk.

Mix gently with hands to form a soft yet firm dough. If too dry add a little more milk.

Place dough onto a surface sprinkled with flour. Keep a piece aside to grate over the top later.

Roll out into a rectangle shape to fit in a baking pan measuring approx 35 x25 cm - grease pan with butter or spray and cook. Place dough into the baking pan

Trim around the edges leaving 1 cm to cut and fold over to form a pattern.

Coconut mixture:

Heat 1/2 cup of water in a small pot.

add 1/2 cup sugar and cinnamon sticks.

Add the second egg beaten with a little milk.

Stir together and take saucepan off the heat.

Using a dessert spoon spread jam over the dough in pan.

Scoop the coconut out of the pot, removing the cinnamon sticks first. Spread evenly over the jam.

Grate the piece of dough (kept aside) on top of the coconut.

Beat the 3rd egg and brush lightly over the top and sides.

Bake for 1/2 an hour in 180 degree oven. Crust should be a golden brown colour.

see pics below.