Coconut Tartlets


Shortcrust Pastry:
4 oz (100g) plain flour
1/2 tsp baking powder
a pinch of salt
3 oz (75g) margarine
1 egg yolk, beaten in a little cold water
raspberry jam

1 egg white
1/2 cup coconut
1/2 cup sugar
a pinch of salt


1. To make pastry, sieve the dry ingredients together in a bowl.
2. Rub in margarine and mix to a stiff dough with egg and water.
3. Knead dough, roll out pastry and use to line patty tins.
4. Put a 1/4 tsp of jam in each pastry case.
5. Beat egg white until very stiff.
6. Add other filling ingredients and mix well.
7. Put a small spoonful of mixture over jam in each pastry case.
8. Bake in a pre-heated oven 190°C/375°F/Gas 5 for approx. 20-25 minutes until risen and set.

A. Mackenzie, Ballyclare E.P.C., N. Ireland