Recipe Inspiration

Rich Coconut Tartlets Makes 12  

100 g (4 oz) Be-Ro Short Pastry
FILLING:
4 x 15 ml spoon (4 tbsp) jam
50 g (2 oz) margarine
50 g (2 oz) caster sugar
1 medium egg
50 g (2 oz) desiccated coconut
Basics
Pastry Basics
Shortcrust Pastry
See Also
Basic Recipe - Shortcrust Pastry

1 Heat oven to 180C, 350F, Gas Mark 4. Roll out pastry thinly and cut in rounds using a 7.5 cm (3 inch) cutter and line 12 patty tins.
2 Place 1 x 2.5 ml spoon (½ tsp) of jam in each.
3 Cream margarine and sugar, add the egg and coconut.
4 Place 1 x 5 ml spoon (1 tsp) of the mixture on top of the jam.
5 Bake for 20 minutes until the sponge is risen and golden brown.