Ingredients
½ cup butter
½ cup sugar
1 egg
2 cups flour
½ teaspoon baking powder
½ teaspoon vanilla
⅓ cup whipping cream
2 tablespoons apricot jam
For the filling
Almond filling
½ cup butter
½ cup sugar
1 egg
⅓ cup grounded almond
3 tablespoons flour
Coconut filling
3 egg whites
½ cup powdered sugar
½ teaspoon vanilla
½ cup grated coconut
½ cup sugar
1 egg
2 cups flour
½ teaspoon baking powder
½ teaspoon vanilla
⅓ cup whipping cream
2 tablespoons apricot jam
For the filling
Almond filling
½ cup butter
½ cup sugar
1 egg
⅓ cup grounded almond
3 tablespoons flour
Coconut filling
3 egg whites
½ cup powdered sugar
½ teaspoon vanilla
½ cup grated coconut
Method
- Beat butter and sugar until creamy.
- Add eggs and continue beating.
- Mix flour with baking powder and vanilla.
- Gradually add the flour mixture to the butter with constant beating.
- Add cream; continue beating to produce a consistent dough.
- Wrap the dough and chill for 15 minutes to hold.
Almond filling
- Using an electric mixer, whisk butter and sugar, add eggs with constant beating.
- Add almonds and flour, continue beating until well combined.
Coconut filling
- Place egg whites in a heat bearing glass bowl over a double-boiler.
- Add powder sugar and vanilla, beat the batter while adding coconuts until well combined.
For the tart
- Preheat the oven to 180 °C.
- Roll out the dough in the tart pan, fit it in.
- Spread the jam to cover the crust.
- Combine both almond and coconut fillings.
- Evenly spoon the mixture over the tart.
- Bake for 45 minutes or until golden brown.
- Set to cool, and garnish with cherries – cut and serve.
- Add eggs and continue beating.
- Mix flour with baking powder and vanilla.
- Gradually add the flour mixture to the butter with constant beating.
- Add cream; continue beating to produce a consistent dough.
- Wrap the dough and chill for 15 minutes to hold.
Almond filling
- Using an electric mixer, whisk butter and sugar, add eggs with constant beating.
- Add almonds and flour, continue beating until well combined.
Coconut filling
- Place egg whites in a heat bearing glass bowl over a double-boiler.
- Add powder sugar and vanilla, beat the batter while adding coconuts until well combined.
For the tart
- Preheat the oven to 180 °C.
- Roll out the dough in the tart pan, fit it in.
- Spread the jam to cover the crust.
- Combine both almond and coconut fillings.
- Evenly spoon the mixture over the tart.
- Bake for 45 minutes or until golden brown.
- Set to cool, and garnish with cherries – cut and serve.
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