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A recipe for a delicious Coconut Bakewell Tart, perfect for the weekend!
Preheat the oven to 200oC, gas mark 6.
Roll out the pastry on a floured surface and line a 23cm round fluted flan tin. Line with baking parchment and baking beans and bake for 15 minutes. Remove the parchment and beans and cook for a further 5 minutes. Remove from the oven and allow to cool.
Reduce the oven to 180oC, gas mark 4.
To make the filling, whisk together the butter, ground almonds, sugar, eggs, almond essence and 25g desiccated coconut. Blend together the remaining 2 tbsp coconut with the jam and spread over the pastry base. Pour over the filling and sprinkle with pumpkin seeds. Bake for 30 minutes until golden.
Serve warm or cold.
Cooks tip: Try using apricot jam or chocolate hazelnut spread on the pastry base instead of raspberry jam.