Cherry coconut bakewell tarts

I had leftover cherry compote from here, and wanted to finish it up. I decided to use it in a tart crust recipe that I wanted to try out. The Sister (and I) has always been in love with Delifrance's fruit tarts crusty crusts. And everytime I bake fruit tarts, she's bound to compare it to the Delifrance's version. So I decided to Google for "Delifrance tart crust recipe". While I didn't found the exact version, I found one that the blogger said tasted similar to Delifrance.

Cherry coconut bakewell tarts

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

The judge Sis tried the tarts and gave the thumbs up for the crust texture. In her words - "the texture is there...but the flavour...". Agreed. While the crust texture was yums, there seemed to be something lacking flavour-wise. I reckon that it lacked salt perhaps. I'll probably try out the recipe again using salted butter, or adding a pinch of fine sea salt so that there will be a burst of something on the tongue. Or maybe even some grated lemon or orange zest? Hmmm.

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)

Assemble
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.