Coconut tart
Prep time
Cook time
Total time
The pastry is enough for 2 9-inch pie plates. Use half of the pastry for this tart and store the remainder, wrapped in plastic, in the fridge (for 5-6 days) or freezer, until needed.
Recipe type: Dessert or Teatime treat
  • 1 stick (4 ounces) butter
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon almond extract
  • 1½ cups flour
  • 1 teaspoon baking powder
  • 3 tablespoons apricot jam
  • 2 tablespoons soft (room temperature) butter
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 eggs
  • ½ teaspoon almond extract
  • 2 cups shredded coconut, unsweetened
  1. First make the pastry, by beating the butter, sugar and salt until pale, light and fluffy.
  2. Add the egg and beat well.
  3. Mix in the almond extract.
  4. Lightly cut in the flour and baking powder until the dough starts to come together.
  5. Press it together lightly and divide in two. Set ½ aside for future use.
  6. Press the dough into a 9-inch pie plate and prick the base with a fork.
  7. Spoon the apricot jam onto the base, spread lightly to cover and set aside in a cool place.
  8. Put the butter, sugar, salt and eggs in a mixing bowl.
  9. Beat well until light and fluffy.
  10. Mix in the almond extract.
  11. Fold in the coconut until well blended.
  12. Scrape into the crust and bake at 350˚F for 35-45 minutes until lightly browned.
  13. Serve at room temperature.
Spoon the filling into pastry-lined patty- or muffin-pans for individual tartlets. Reduce the baking time to about 20 minutes.
Recipe by Cape Point Press at