PAM’S JAM AND COCONUT TART
500 gram coconut
110 gram butter or baking margarine
150 gram brown sugar
½ teaspoon Almond essence
smooth apricot jam to taste
500 gram sweet shortcrust pastry
Line a 22 cm pie dish with shortcrust pastry.
Smear a good layer of apricot jam.
Cream together butter and sugar till fluffy.
Add eggs – 1 by 1 and continue to beat well.
Add almond essence.
Add coconut and stir though very well.
Put on top of jam in the past shell.
Decorate with left over pastry.
Bake at 180°C for 25 min.
Then use top element to brown the top.
Photo and Recipe: Pam Mc Allister