This tart is a real lifesaver; it uses kitchen-staple ingredients and is very easy to assemble.
It reminds me of the tart I used to make when I first started baking, but it is a bit more sophisticated and I love the addition of desiccated coconut, which goes well with the jam.
You can use whatever jam you have in your cupboard -- all flavours work perfectly. Serves six to eight.
YOU WILL NEED
100g desiccated coconut
100g caster sugar
150g butter, cold
250g plain flour
2 tbsps beaten egg
1 tsp vanilla extract (optional)
340g raspberry jam
Whipped cream or vanilla ice cream, to serve
Preheat the oven to 200°C. Place the coconut, sugar, butter and flour in a food processor and blitz until the mixture resembles breadcrumbs.
Remove roughly 180g of the mixture and set aside for the topping.
Add the egg to the remaining pastry mixture along with the vanilla extract, if using, and blitz until the dough begins to clump together.
Press the dough into the base and sides of a 23cm tart tin, 2.5cm in depth and with a removable base, until you have a smooth surface. Place in the oven on the middle shelf to bake for 10-12 minutes.
Mix the jam with a spoon to loosen it.
Remove the tart tin from the oven and spread the jam across the base. Use your fingertips to form little clumps of the reserved pastry mix and put these on top of the tart.
Pop it back in the oven to cook for 15 minutes until the topping is golden brown.
Take the tart out of the oven and allow to cool on a wire rack before removing from the tin and placing on a serving platter.
Serve slices with freshly whipped cream or some good-quality vanilla ice cream.