North country tart - recipe

North country tart

  • Prepare

  • Serves
    6

  • Cook

  • Skill
    Medium

4.6

Ingredients

For the pastry

For the raspberry jam

For the filling

Find similar in:

Pastry , Recipe , Tart , Raspberry , Coconut , Country , North
  1. 1

    Preheat the oven 180C (fan 160C, gas mark 4).

  2. 2

    For the pastry, sift the flour into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor. Stir through the coconut.

    For this step you'll need:

    • 150g Plain white flour
    • 75g Butter (salted)
    • 30g Dessicated coconut
  3. 3

    Mix the egg yolk with 2 tablespoons of cold water, add to the flour mixture adding just enough to bring the pastry together with a butter knife, wrap in cling film and chill for 30 minutes.

    For this step you'll need:

    • 1 Egg yolk(s) (free range) medium
  4. 4

    Meanwhile for the raspberry jam, place the raspberries into a wide shallow dish so they are in a single layer, sprinkle with sugar and place in the oven.  Bake for 15 – 20 minutes until hot but not boiling.

    For this step you'll need:

    • 150g Raspberries fresh
    • 100g Unrefined golden caster sugar
  5. 5

    Remove and place in a bowl and stir together until the sugar is dissolved and cool.

  6. 6

    Increase the oven temperature to 190C (fan 170C, gas mark 5) and place a baking sheet in the oven to heat up.

  7. 7

    Roll out the pastry on a lightly floured surface until it is about 0.5cm thick and use to line a 25cm x 3cm pie dish, leaving an overhang of excess pastry.

  8. 8

    For the filling gently heat the butter, sugar and golden syrup in a saucepan until the sugar is dissolved. Remove from the heat and stir in the coconut followed by the eggs.

    For this step you'll need:

    • 200g Butter (salted)
    • 100g Unrefined golden caster sugar
    • 100g Golden syrup
    • 400g Dessicated coconut
    • 4 Egg(s) (free range) medium, beaten
  9. 9

    Spread half the cooled raspberry jam over the bottom of the pastry and then top with the coconut filling.

  10. 10

    Place on the baking sheet and bake for 20 – 25 minutes until golden, covering with foil if browning too much.

  11. 11

    Cool and trim the pastry with a sharp knife before serving in slices with cream and the remaining jam.

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