North country tart

  • Total Time

    1h 0m
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This delicious open tart is layered with raspberry jam, egg, coconut and golden syrup - yum!


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

  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.

  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.

  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.

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

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

  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. 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.

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

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

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

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