This isn't officially called Hearty Tart...it's just the title of the article that I got the recipe from and I've been calling it that in my head ever since I've been meaning to make it. Apparently it's really called 'North Country Tart' which is a ruuuuubbish name is you ask me...it sounds a bit north-racist and I'm pretty sure the people who invented the Bakewell would contest the fact that this is the one and only north country tart. So yes, I renamed it.
Not that it's actually very hearty...I think of 'hearty' as meaning a bit stodge and stick to your ribs, which while great in its place, is not the right description here...this tart is actually a tad more elegant than that thank you very much.
But not too elegant don't worry, I mean, there's jam and coconut for goodness sake...very much a kids party kind of vibe...in the best of way of course.
Also....it's actually a bit of a doddle to put together; as long as you've got your pastry situation down then you're covered, there's not even any blind baking. Plus, I don't think you even have to be a tart to make it. With Love and Cake.
recipe adapted from delicious. magazine
A few notes:
- Apparently the original type of jam used here is raspberry, but I like strawberry better so that's what I used, like the rebel that I am....not...but you use whatever you fancy...I think blueberry might be really yummers with the coconut.
- Having coconut in the pastry is extra lovely if you're a fan, but if you have a tried and tested pastry recipe that you love do feel free to use that instead.
- Yep...pastry = food processor but, as ever, you can definitely make it by hand if that's what works for you. Just rub in the butter with your finger tips and bring the dough together by hand.
You will need
1 x 20cm tart tin, greased
For the pastry
150g plain flour
30g desiccated coconut
1 1/2 tbsp icing sugar
1 egg yolk (save the white for the filling)
For the filling
50g caster sugar
50g golden syrup
175g desiccated coconut
25g ground almonds
about 1/2 jar strawberry jam
- First things first let's make the pastry. Chuck the flour and butter into your food processor and whixx to the texture of breadcrumbs.
- Add the coconut and icing sugar and pulse to combine.
- Whisk the egg yolk with 2 tbsp of water and add about half the mixture to the food processor. Pulse and add enough of the rest of the yolk to allow the mixture to start to clump together into a smooth dough.
- Form the dough into a disc, wrap in clingfilm and chill in the fridge for about half an hour.
- Roll the pastry out to a size big enough to line your tart tin with a fairly big overhang.
- Line the tart tin, leaving the overhang as it is, and prick the base all over with a fork. Set the tart tin on a baking sheet and pop in the fridge while you get on with the filling.
- Preheat the oven to 180˚c.
- Put the butter, caster sugar and golden syrup in a saucepan and heat gently so the butter melts and sugar dissolves.
- Stir in the coconut, egg, left over egg white and set aside to cool.
- Spread the jam over the bottom of the pastry case and top that with the coconut filling.
- Bake for 30-40 minutes until the top is bronze and firm.
- Leave until cool enough to handle before trimming the excess pastry off and turning out of the tin.