The recipe made six tarts, and I brought two to share with two of my girlfriends whom I met up with for dinner on Valentines' Day itself. They opened their boxes and said the smell of the tarts was lovely. Indeed they do, for buttery crust always smell like a homely bakery, and the sweet cherries and coconut aromas just rounds up the score. Mmmmmm.
Coconut frangipane; Cherry coconut bakewell tarts
Fresh fruits bounty - peaches, cherries and strawberries
Cherry coconut bakewell tarts
(makes 6 3.5inch tarts)
Tart dough (adapted from Rina at iamrina)
200g cake flour
60g icing sugar
100g unsalted butter, softened
1 XL egg (70g)
Combine butter and icing sugar and mix till light and fluffy using the hand mixer. Add the egg gradually and mix well. Stir in the flour and mix well on low speed. Wrap in cling wrap and chill dough in fridge for at least 2 hours. Roll out the dough and cut out rings using a dough cutter and line the tart rings. Chill for half hour. Wrap with foil, bake at 180°C for 20 minutes. Remove foil and bake for additional 10-15 minutes till the tart is slightly brown. Cool.
Coconut frangipane (adapted from Aran at Cannelle et Vanille)
30g unsalted butter, softened
30g icing sugar
1 XL egg
few drops of vanilla paste
20g almond meal
25g shredded coconut, unsweetened
10g all purpose flour
Cherry compote (recipe here)
Preheat oven to 190°C. Spread as even a layer as you can of cherry compote onto the half baked tart base. Top with coconut frangipane, spreading to cover the entire surface of the tart. Bake for 30 minutes or when till the tops have browned. Remove from oven and leave to cool thoroughly before dusting icing sugar over the top.