coconut tart with Bonne Maman Mango-Peach Conserve

I'm a jam on toast girl, but I'm also here for jam sandwiched sponges, scones with jam and cream, and definitely jam baked in a pie. Bonne Maman mango and peach conserve is lovely in this tart, the perfect sweet yet slightly sour foil for the moist coconut frangipane and crisp, buttery pastry. It has me thinking about stone fruit, one of my favourite things about summer in Sydney. 

The tart is delicious warm from the oven with ice cream or custard, but on a balmy summer evening I'll serve it with coconut cream, whipped chilled from the fridge, fresh mango and peaches, and the tart hit of raspberries. 

I think I need to stop for a while with the bakewell inspired recipes, very happy to finish with this beauty.

coconut tart 

150g caster sugar

60g desiccated coconut

70g ground almonds

50g plain flour

1tsp baking powder

pinch salt

150g butter, soft at room temperature

3 large eggs, 150g shelled

1/2 tsp coconut extract

125g Bonne Maman Mango-Peach Conserve

tart shell, recipe below

• preheat oven to 170ºC, 150ºC fan

• add the caster sugar, desiccated coconut, ground almonds, flour, baking powder and salt to a food processor fitted with the blade and pulse a few times to combine. Add the butter, eggs and coconut extract and blitz until smooth, 20-30 seconds

• spread the jam over the base of the tart shell, pour the batter over the jam and level with the back of a spoon

• bake for 45 minutes until puffed and golden, and the centre of the tart feels firm when pressed gently, remove from the oven and leave on a rack to cool

• serve warm or at room temperature with whipped coconut cream, whipped cream, ice cream or enjoy as is

• store in an airtight container for up to 4 days

tart shell

190g plain flour

100g cold butter, cut into 1cm cubes

40g icing sugar

1 large egg yolk, reserve the white to use as a wash

1-2 tbsp cold water

• have your tart pan handy, I use a 20cm by 4.5cm loose bottom tin

• tip the four and butter into the bowl of a food processor fitted with the blade, pulse until the mixture resembles large breadcrumbs, add the icing sugar and give it a quick pulse to combine

• use a fork to whisk together the egg yolk and 1 tablespoon of iced water, add to the food processor, pulse in long bursts until the mixture starts to clump, you may need to add the second tablespoon of water, perhaps more if your flour is particularly absorbent

• tip the clumpy mix onto your bench and use your hands to bring it together into a ball, flatten the ball into a disc, about 1cm thick, wrap in cling wrap and refrigerate for at least an hour

• remove the pastry from the fridge, let it sit on the bench for 10 minutes, then roll on a lightly floured bench to 3-4mm thick, turning as you go. Carefully place the pastry over the tin, ease into base and up the sides, be sure to gently press the into the join where the base meets the sides. Roll a rolling pin over the tart tin to trim the excess pastry, a slight bulge may appear in the pastry at the edge of the tin, gently press to flatten, then return the tart shell to the fridge for half an hour. Keep the pastry off cuts, just in case, for repairs

• towards the end of the chilling time, preheat your oven to 180ºC (160ºC fan) and place a baking tray in the centre of the oven

• take a sheet of baking paper slightly larger than the tin, screw it into a ball and open it a few times to soften it, line the pastry case with the paper, and fill with pastry weights right up to the rim (I use a mix of dried lentils and beans). Place the tin in the oven on the hot tray and bake for 20 minutes, remove the paper and weights, use the reserved pasty to mend any holes or cracks that have appeared, gently prick the base all over with the tines of a fork, and return to the oven for 5 minutes, or until the base no longer looks wet. Whisk the reserved egg white and a teaspoon of water with a fork, use a pastry brush to paint the inside of the tart shell with the egg white wash. Return the tart shell to the oven for a final 10 minutes until golden. Remove from the oven and cool on a rack, when completely cold it is ready to fill