Blueberry Coconut Tart
Blueberry, lemon and coconut ‘frangipane’ tart
Recipe by: Claire Winstanley
Preparation time: 10-15 minutes
Cooking time: 30-40minutes + 1 hr Chilling time
For the Sweet Short crust Pastry Recipe
250g cake flour, plus extra for dusting
50g icing sugar, sifted
125g unsalted butter, cold and cut into small cubes
1 large free-range egg, beaten
A splash of milk
For the coconut frangipane filling
125g unsalted butter, room temp
125g castor sugar
1 lemon, zest
2 large free range eggs
200g desiccated coconut
250g fresh blueberries
40g simply toasted coconut
Place the flour and icing sugar in a food processor and pulse to mix. Add the cold butter cubes and pulse until it resembles coarse sea sand. Pour in the beaten eggs and pulse until evenly combined. Splash in a little milk until the dough comes together to form a ball. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the fridge to rest for at least half an hour.
Roll out the pastry into a rectangle on a lightly floured surface until large enough to line a rectangular tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking paper, fill with baking beans and chill for 30 mins.
Heat oven to 180’c. Bake the pastry case for 15 mins, then carefully lift out the parchment and beans, and bake for 5 mins more or until the centre is cooked and lightly golden.
To make the filling, place the butter and sugar into a standing mixer fitted with a paddle attachment and beat until light and creamy. Add the eggs one at a time and make sure they are fully incorporated before adding the next. Add the coconut and lemon zest and mix through until combined.
Sprinkle half the blueberries into the tart base, cover with the frangipane mixture and then top with the remainder of the blueberries, pushing them slightly into the mixture. Bake at 180’c for 30-35mins or until golden brown. Cool in the tin before serving with coconut shavings and blueberry jam.