Coconut jam tarts are a familiar British-style bake: crisp, buttery pastry cases filled with raspberry or strawberry jam and topped with a lightly golden coconut mixture. They are straightforward to make with shortcrust pastry, and the sweet fruit layer keeps each little tart moist beneath the toasted topping.
Ingredients
- 1⅔ cups (200 g) plain flour, plus a little for dusting
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- 2 tablespoons (25 g) caster sugar
- 1 large egg yolk
- 2–3 tablespoons (30–45 ml) cold water
- ⅓ cup (100 g) raspberry or strawberry jam
- 1⅓ cups (120 g) desiccated coconut
- ½ cup (100 g) caster sugar, for the coconut topping
- 1 large egg, beaten
- 1 tablespoon (15 ml) milk
- ½ teaspoon vanilla extract
Instructions
- Make the pastry. Put the flour and 2 tablespoons (25 g) sugar in a mixing bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the egg yolk and 2 tablespoons (30 ml) cold water. Bring the dough together gently; add the remaining water a teaspoon at a time only if it still looks dry. Avoid kneading, which can make the pastry tough.
- Chill and heat the oven. Shape the pastry into a flat disc, wrap it or cover it, and chill for 20 minutes. Meanwhile, heat the oven to 375°F (190°C), or 340°F (170°C) fan. Lightly grease a 12-hole bun or shallow muffin tin.
- Line the tin. On a lightly floured surface, roll the pastry to about ⅛ inch (3 mm) thick. Cut 12 rounds roughly 3½ inches (9 cm) wide, rerolling scraps gently as needed. Press each round into a tin hollow without stretching it. Prick the bases once or twice with a fork. Chill the lined tin for 10 minutes while you prepare the topping.
- Mix the coconut topping. In a bowl, stir together the desiccated coconut and ½ cup (100 g) sugar. Mix in the beaten egg, milk and vanilla until evenly moistened. It should hold together loosely rather than form a runny batter.
- Fill and bake. Spoon about 1 teaspoon (5 g) jam into each pastry case, spreading it across the base but keeping it away from the edge. Divide the coconut mixture over the jam, gently pressing it into an even layer. Bake for 18–22 minutes, until the pastry edges are golden and the coconut is lightly toasted. Check from 18 minutes, as ovens and tin sizes vary.
- Cool before removing. Leave the tarts in the tin for 10 minutes so the jam can settle and the pastry firm up. Loosen the edges carefully with a small knife, transfer to a rack, and cool completely before serving. The centers will be very hot straight from the oven.
Tips
- Keep the butter and water cold, and handle the pastry as little as possible. If it becomes soft or sticky while rolling, chill it for another 10 minutes rather than adding lots of extra flour.
- Use a standard smooth jam, not a very runny conserve. If your jam has large fruit pieces, chop them or warm it briefly and stir until smooth; let it cool before filling the cases.
- Do not overfill the pastry with jam. A teaspoon is enough for each case; too much can bubble over the rim and make the tarts difficult to release.
- Desiccated coconut is the fine, dry coconut commonly used in UK baking. Unsweetened finely shredded coconut can work, but gives a chewier, less even topping; avoid large flakes, which do not hold together as well.
Serving Suggestions
Serve the tarts at room temperature with tea or coffee. For dessert, add a spoonful of lightly whipped cream, crème fraîche or thick custard; the slight tang of crème fraîche balances the sweet jam. A few fresh raspberries or sliced strawberries make a simple seasonal accompaniment. Let the tarts cool fully before adding cream or custard so the topping stays neat.
Variations
Swap the raspberry or strawberry jam for apricot, blackcurrant or cherry jam. Choose a smooth variety if you want the coconut layer to sit evenly. For a citrus note, add 1 teaspoon finely grated lemon zest to the coconut mixture. You can also replace the vanilla with ¼ teaspoon almond extract, which pairs particularly well with raspberry or apricot.
For a richer topping, use ½ cup (120 ml) sweetened condensed milk instead of the beaten egg and milk, reducing the topping sugar to 2 tablespoons (25 g). Stir it with the coconut and vanilla until coated; the result is denser and sweeter, so keep an eye on browning and begin checking at 16 minutes. This version contains dairy, unlike the standard topping if made with dairy-free milk.
Storage and Reheating
Cool the tarts completely, then store them in an airtight container at cool room temperature for up to 2 days, or refrigerate for up to 4 days. Refrigerate within 2 hours of baking if the room is warm, or if you have added a perishable topping such as cream. For longer storage, freeze the cooled, unfilled-with-cream tarts in a sealed container for up to 2 months; thaw at room temperature.
To refresh a tart, warm it in a preheated 300°F (150°C) oven for 5–7 minutes, then let it cool briefly before eating. Avoid microwaving if you want to retain crisp pastry, as it can turn soft. Reheating is optional; these tarts are also good at room temperature.
Frequently Asked Questions
Can I use ready-made pastry?
Yes. Use about 250 g (9 oz) ready-rolled shortcrust pastry, or enough to cut 12 rounds for your tin. Follow the packet’s thawing instructions if frozen, then line the tin and chill for 10 minutes before filling. Homemade pastry gives you control over sweetness, but bought pastry is a practical shortcut.
Do I need to blind-bake the pastry cases?
No. These shallow cases bake with the jam and coconut filling, and blind-baking is not necessary when the pastry is chilled and the jam layer is modest. If your oven tends to bake pastry slowly, put the tin on a preheated heavy baking sheet to help the bases cook through.
Why did the jam bubble over?
The cases were probably overfilled, or the jam was especially loose. Keep the filling to about 1 teaspoon per tart and leave a little pastry border visible. A baking sheet under the tin can catch any small drips and make cleanup easier.
Can I make the pastry ahead?
Yes. Wrap the pastry dough and refrigerate it for up to 2 days, then let it sit briefly until it is pliable enough to roll. You can also freeze the wrapped dough for up to 2 months; thaw it overnight in the refrigerator before use.
How do I know when the tarts are done?
Look for golden pastry edges and coconut that is lightly toasted across the top. The center should look set rather than wet. Start checking at 18 minutes; if the coconut is browning too quickly before the pastry is ready, loosely cover the tin with foil for the final few minutes.
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