A crisp tart shell is filled with apricot jam and topped with a coconut mixture before baking. A classic South African teatime treat, these tartlets are served on a large tray for a crowd.
Rub the flour with the cold butter into crumbs, add the egg and knead into a dough.
Wrap the dough in cling film and rest it in the fridge for 20 minutes.
Press the dough into a tart tin and spread the apricot jam evenly over it.
Mix the grated coconut with the sugar and sprinkle over the jam.
Bake in an oven preheated to 180°C for 30 minutes.
Do not bake the dough without resting it, or it will shrink too much while baking. Allergens: contains gluten (flour), dairy (butter), egg.
If apricot jam is unavailable, peach jam can be used in the same amount; the flavour will be a touch sweeter.
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