Open shortcrust base layered with raspberry jam and an egg, coconut and golden syrup mixture.

Original Receipt adapted from J.Salmon

An open tart layered with raspberry jam and an egg, coconut and golden syrup mixture.

Ingredients
Serves: 4-6

225 Gram Shortcrust pastry (8 oz)
2 Tablespoon Raspberry jam
50 Gram Butter (2 oz)
25 Gram Caster sugar (1 oz)
25 Gram Golden syrup (1 oz)
110 Gram Desiccated coconut (4 oz)
1 Small Egg, beaten
Method
Preheat oven to 190 °C / 375 °F / Gas 5. Roll out the pastry on a lightly floured surface and use to line a 20 cm (8 inch) pie plate, trimming the edge neatly. Spread on the raspberry jam.
Melt the butter, sugar and golden syrup together in a saucepan over a low heat, then stir in the coconut and beaten egg. Combine well together and spread on top of the jam. Bake for 25-30 minutes or until the filling is set and the pastry golden. Serve hot or cold.


Compare with: North Country Sweet Pie