• For the pastry:

  • 1&1/4 cup cake wheat flour
  • ½ cup/125 gram Kerrygold Pure Irish Unsalted Butter
  • ¼ cup granulated sugar
  • 1 large egg
  • For the filling:

  • ½ cup apricot jam
  • For the topping:

  • 3 egg whites
  • 1 cup castor sugar
  • 1 teaspoon vanilla essence
  • 2 cups dessicated coconut


Recipe by @tamarindnthyme

An old-school tartlet that’s filled with apricot jam and topped with a crispy coconut meringue.
  1. For the pastry combine the flour and sugar in a large mixing bowl.
  2. Rub the butter into the flour until it resembles fine breadcrumbs
  3. Add the egg and combine. Use your hands and bring the dough together. Do not over mix
  4. Form a disc with the dough, wrap in some baking paper or cling wrap and refrigerate for 30 minutes
  5. Preheat oven to 180 degrees celsius
  6. Beat the egg whites until soft peaks form. Slowly add little bits of sugar to the eggs and beat on medium speed until stiff peaks form. Add the vanilla with the last bit of sugar. Fold in the dessicated coconut
  7. Roll out the refrigerated dough, about 1mm thickness. Use a 9cm cutter and cut the dough into circles
  8. Place each circle into a tart pan, gently pressing it in
  9. Fill each piece of dough with the apricot jam, about 1 full teaspoon and top up with the meringue mixture. You can use a spoon or a piping bag to do this
  10. Bake at 160 degrees Celsius for 20-25 minutes until the pastry is golden brown and the tops are golden and crisp
  11. Allow the tarts to cool on a cooling rack before storing in an airtight container


Most recipes call for 3 egg yolks in the pastry, however I find that to be too cake like. If you do not have use for the yolks and you don’t mind a softer pastry then feel free to use the yolks. Alternatively the yolks can be used in another dish.

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