Mini Scottish Coconut and Jam Tarts
A shortcrust pastry tart shell is filled with jam and a buttery coconut filling for a delicious, classic treat. Make your own pastry or buy it, but make sure it's nice and cold before baking! Use any jam you prefer and get ready to eat half a batch in one sitting if you're anything like me.
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Servings: 12
Ingredients
- 100 g Unsalted Butter Cold, Cubed
- 220 g Plain Flour
- 2 tbsp Water Cold
For the Tart Filling:
- 6 tsp Raspberry Jam
- 1 Medium Egg
- 70 g Desiccated Coconut
- 50 g Granulated Sugar
- 30 g Unsalted Butter Melted
- 1 tsp Vanilla Extract
Instructions
- If making your own pastry. Do this first by using either a food processor, or your fingertips to rub together the flour and butter until the mixture resembles breadcrumbs. Gradually add in the water until a dough forms. Chill until ready to use.
- Preheat the oven to 190C/170C Fan/Gas 5. Prep a 12 hole muffin tin by spritzing with oil/brushing with butter.
- Combine the egg, coconut, sugar, vanilla and melted butter (ensuring it has cooled a little) in a small bowl.
- Roll the pastry to 1/2 inch thick, and cut out rings using a cookie cutter (3.5 inch diameter). Place into the muffin holes.
- Add about 1/2 tsp jam into each pastry case. Spread evenly before adding about 1/2 - 1 tbsp of the coconut filling to each.
- Bake for approx 20 minutes, until the tops of the coconut filling are golden brown and the pastry looks cooked. Let cool on a wire rack before using a knife to slide the tarts out and serving (the filling will stay warm for a while).