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| 100 g (4 oz) | Sweet or ordinary Shortcrust Pastry | | FILLING: | | | 4 x 15 ml spoon (4 tbsp) | seedless raspberry jam | | 50 g (2 oz) | unsalted butter (soft) | | 50 g (2 oz) | caster sugar | | 1 medium | egg | | 50 g (2 oz) | desiccated coconut |
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| 1 | Heat oven to 180ºC, 350ºF, 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 butter 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 mixture has risen and is golden brown.
Let the tartlets cool before storing (or eating them!) |
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| The mixture should be quite hard to the touch but it will probably collapse a little when cooling.
These quantities will also make 6 deeper tartlets if made in a muffin tray. |
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