Almonds and Coconut Apple Tart.

Almonds and Coconut Apple Tart.

Adding my own Thai twist to this very French tart with some desiccated coconut. I love coconut in both savoury and sweet recipes. I love the sweet smokiness desiccated coconut gives to sweet dishes and coconut milk provides creaminess to savoury meals. Being Thai it would be treasonous not to like coconut. In this apple tart, the ground almonds and coconut paste is sweet, buttery and nutty against the sweet and sour apples...delicious!

Equipment:

25cm loose bottomed tart tin.

The pastry.

In a food processor, put in,

-250g plain flour,

-125g chilled butter,

-2tbsp icing sugar,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add,

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Roll out to fit the tart tin, about 1/2cm in thickness. Prick the base with a fork. Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 20 minutes (there's no need to blind bake)

Brush with the reserved egg white.

Bake for 5 minutes.

The almond and coconut paste.

In a bowl, put in

-150g ground almonds,

-50g desiccated coconut,

-150g softened butter,

-180g caster sugar,

-3 eggs.

Mix well to combine.

To assemble.

Spoon the almond and coconut paste into the tart case.

Top with 2 thinly sliced eating apples.

Bake at 160c fan forced for 45 minutes.

Leave to cool completely to firm up.

Optional extra.

Microwave 3tbsp of raspberry jam.

Brush the tart with the jam for colour and shine.