recipes
Coconut bakewell tarts
2020-10-17
Ingredients
Sweet pastry
- 300 g flour (Lamb brand)
- 150 g butter
- 100 g caster sugar
- 1 egg
- orange and lemon zest
- ½ a teaspoon vanilla essence
Forest fruit compote
- 200g frozen berries (Greens)
- 100g sugar
- 50ml water
- Juice ½ a lemon
Coconut frangipane
- 150g butter
- 150g icing sugar
- 3 eggs
- Zest of orange and lemon
- 2 tbsp. dark rum
- 75 g ground almonds (Lamb brand)
- 80g desiccated coconuts (Lamb brand)
- 3 spoons flour (Lamb brand)
Method
For the pastry, place the butter and sugar in a mixing bowl and beat lightly till just combined. Mix in the egg, zests and vanilla, followed by the flour making sure not to over mix the pastry. Wrap in cling film and chill for 30 minutes before using.
Meanwhile prepare the berry compote. Place all ingredients together, gently bring to boiling point, reduce the heat and simmer for 10 minutes. Allow to cool down completely.
For the fragipan, cream together the butter and icing sugar until pale and fluffy then fold in the eggs, zests and rum. Mix together the flour, ground almond and coconuts and stir in the butter mixture till smooth. Roll out the sweet pastry on a lightly dusted surface and use to line the base and sides of a greased 10 inch flan tin. Spread the bottom with the berry compote and fill with the coconut frangipane. Decorate the top with a lattice made out of the remaining sweet pastry and bake at 175°C for approximately 40 minutes.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.