COCONUT AND CINNAMON JAM TART

Make 32 bars or one round tart
250g soft butter,
200ml sugar,
1 egg,
5ml vanilla,
625ml flour,
5ml baking soda,
pinch of salt,
5ml ground cinnamon,
125ml smooth apricot jam,
250ml dessicated coconut,
extra cinnamon
METHOD
Cream butter and sugar. Beat egg with vanilla and add. Sift dry ingredients and add. Work into a soft dough and pinch off two thirds. With floured hands, press into lightly greased 20 x 33cm Swiss Roll tin or baking tray. Spread evenly with jam. Add coconut to remaining dough and mix thoroughly. Grate coarsely over top of jam. Dust with a little cinnamon and bake at 180º C for 20 – 25 minutes until golden brown. Cut into small bars and allow to cool in tin, then remove to cake rack and leave until cold.

Posted by Petronella Kleintjie Botha Pieterse