Coconut tart with jam is an old-school classic in the world of British puddings. Shortcrust pastry, jam and a scrumptious coconut topping create a noteworthy dessert that is easy to make and sure to please regardless of the season.
For a more unusual way to enjoy desiccated coconut try it in a tropical pineapple crumble or in an almond and coconut torte.
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Hands up if you love baking with desiccated coconut? Me too. It’s such an under-rated product, but I’ve always got a bag of it on the go in my kitchen. This recipe for jam and coconut tart is my latest venture making use of it. And I’m delighted to be bringing it to you today.
Coconut tart is a bit of an old-fashioned classic, comprising:
- A crisp and crunchy shortcrust pastry shell.
- A layer of sweet and tangy raspberry jam.
- And a light and tropical tasting coconut macaroon style topping.
It’s a magnificent combination that makes for a crowd-pleasing dessert.
Why you’ll love this tart
This recipe for coconut tart with jam just begs to be baked because:
- It’s a straightforward recipe – it’s not complicated at all.
- It uses basic, relatively cheap ingredients – making it won’t break the bank.
- Shortcuts can be taken – want to use store-bought pastry? Go for it.
- This tart includes plenty of variation in texture. Think crisp pastry, sticky, gooey jam and a soft coconut topping with an enviably crunchy crust.
- Gorgeous flavour – the marriage of coconut with raspberry jam is divine. As is the rich and crisp shortcrust pastry.
For more sweet tarts take a look at my recipes for Buxton pudding, cherry Bakewell, cornflake tart and Trentham tart. All four are worth getting up close and personal with.
Ingredients notes
Desiccated coconut: well, would you believe it, this is the star ingredient in this coconut tart. If desiccated coconut is new to you, here are the basics:
- It is dried coconut.
- And it is ground to a fine texture.
- It’s similar to shredded coconut but has a less coarse texture.
- Desiccated coconut is cheap and easy to find in the baking aisle in most UK supermarkets.
- If you can’t get hold of any, use shredded coconut but break it down slightly in a food processor (3 short pulses should do the trick). This will help it bind with the egg whites better.
Raspberry jam: this is the classic flavour to incorporate in this easy coconut tart recipe. However, there are plenty of alternatives that could be used. Get creative and see what you think pairs deliciously with the coconut – perhaps strawberry jam, cherry jam, blackberry jam, greengage jam or damson plum jam could feature? Or how about lemon curd or passionfruit curd?
Flour: this should be plain (all-purpose) flour rather than self-raising flour. The latter contains baking powder (a raising agent) that is not welcome in this recipe.
Sugar: white caster sugar is the best option here. Don’t be tempted to substitute brown sugar of any kind in this recipe. Brown sugar has too much inherent flavour that does not pair well with the star flavours in this coconut tart with jam.
Butter: real butter delivers the best flavour and texture in the pastry, so don’t use an alternative unless dietary requirements demand that you do so. If you need to make this coconut tart dairy free, then use an appropriate block butter substitute, but add ¼ teaspoon salt to boost the flavour of the pastry.
Egg yolk: note the use of egg yolk in the pastry. It adds a certain richness to it that is quite special.
Eggs are an integral part of the filling too, so sadly, I don’t recommend leaving eggs out of this recipe for coconut tart in order to make it vegan (sorry).
Step by step instructions
- Mix the flour, sugar and salt together in a bowl then rub in 75g butter.
- Add the egg yolk and 1 tablespoon of ice cold water. Use a knife to mix everything together, adding a little more water as necessary until a dough forms.
- Tip onto a lightly floured worktop and knead briefly and gently until smooth (30 seconds).
- Shape into a disk, wrap in clingfilm and chill for 30 minutes.
- Roll out to 2-3mm thickness then line an 8-inch tart tin and prick the base with a fork. Chill for 30 minutes.
- Line the pastry with parchment, fill to the top with dried pulses e.g lentils and small beans) and bake for 15 minutes at 180C/ 350F/ GM4.
- Remove the beans and parchment and bake for a further 7 minutes.
- Melt the rest of the butter in a medium saucepan.
- Thoroughly mix in the sugar, eggs and coconut.
- Spread the jam over the base of the pastry case.
- Top with the coconut mixture, using a fork to push it to the edge of the pastry, covering the jam entirely.
- Bake for 15 minutes, then loosely cover the top with foil or parchment and continue to bake for a further 15 minutes.
- Let cool for at least 45 minutes before serving.
Expert tips
There are quite a few tips to share with you when making this recipe for coconut tart. So many, in fact, that I’ve broken them into 2 sections:
General tips
- Use digital scales and gram measurements for accuracy when baking. I cannot stress enough how imprecise the cup measuring system is. For that reason, I don’t recommend it.
- Not into making your own pastry? That’s fine. Life is short (and not everybody is a certified pastry-making freak like me) so feel free to use readymade shortcrust pastry if you want to. You’ll need around 300g to line an 8-inch tart tin.
- Pick the best quality jam that you can afford. The aim is to pack a punch with the flavour. On that note, look at the fruit content of the jam and select the one with the highest amount of fruit per 100g of jam.
- Don’t forget to cover the tart halfway through the baking time to avoid the coconut browning a little too much.
How to avoid a soggy bottom
A soggy bottom can potentially ruin this jam and coconut tart. Follow my tips to ensure that your shortcrust pastry base is light, crisp and not remotely soggy:
- When making the pastry always use cold butter. This helps ensure that the pastry does not get too warm. Pastry that is allowed to get too warm is harder to handle and does not bake as well as cold pastry.
- Use a dark metal heavy baking tin as these are better at absorbing heat than light coloured tins.
- Do chill the dough – it helps achieve crisp pastry and stops it shrinking from the sides of the tin as it cooks.
- And do blind bake the pastry case. It’s the best way to avoid a soggy bottomed tart.
- When blind baking, line the pastry case with parchment or foil then fill it to the top with a mixture of dried pulses such as small beans and lentils. Don’t bother with dedicated baking beans. I often find these leave indentations in the pastry case anyway.
- Put a baking sheet into the oven whilst it is heating up then sit the tart tin directly onto it whilst the pastry is blind baking and again when the filling has been added. This applies direct heat to the base of the tart, really helping to reduce the risk of a soggy bottom.
Frequently asked questions
Fresh coconut should not be used as a substitute for desiccated coconut in this recipe.
Desiccated coconut is dried coconut that has been finely flaked. It’s a great baking ingredient, but it does behave quite differently from fresh coconut.
If you cannot get hold of desiccated coconut use shredded dried coconut instead and pulse in a food processor a few times to break them down.
Yes, you can reheat this sweet tart. Simply pop it back into the oven (120C/ 240F/ GM ½) and let heat for around 10-15 minutes.
Avoid reheating in a microwave as it will turn the pastry soft. That’s one of the worst kitchen stunts to perform in my opinion.
Any leftover coconut tart can be stored in an airtight container at room temperature for 2-3 days.
Alternatively, leftovers can be frozen (try slicing into portions so that they can be pulled from the freezer as and when required). Let defrost fully at room temperature, then reheat in the oven gently to crisp up the pastry and topping again.
My favourite time to gorge on this jam and coconut tart is when it is slightly warm, although it’s still tasty at room temperature. If it’s been stored in the fridge it’s best to let this dessert come back to room temperature so that the flavours can be appreciated at their best.
Variations
- Replace the raspberry jam with cherry jam (or any other jam you think pairs well with coconut).
- Or go down the curd route. Make yourself some lemon curd or passionfruit curd, or if time is short pick up a jar of passionfruit curd from The Carved Angel (it’s exquisite).
- Top with halves of glace cherries for a burst of vibrant colour.
- Fold 150g fresh raspberries into the jam before spreading it into the pastry case. This provides a blast of fresh berry flavour.
- Make jam and coconut tartlets instead of a large tart.
Serving suggestions
This jam and coconut tart is lovely served with a generous glug of cold single cream, but for a change try the following ideas instead:
- Clotted cream – total indulgence.
- Evaporated milk – old school indulgence.
- Custard – always a hit, especially in cooler weather.
- Pink custard – childish but so much fun.
More recipes using desiccated coconut
Have you made this recipe for coconut tart with jam? I hope you enjoyed it. Let me know how you got along by leaving a comment or rating below – it would mean so much to me if you do as it helps other readers know that they can trust my recipes.
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📖 Recipe
Coconut Tart with Raspberry Jam
Equipment
- 1 8-inch loose bottomed tart tin Preferably dark in colour to absorb the heat better
Ingredients
For the shortcrust pastry
- 150 g Plain flour
- 30 g Caster sugar
- 75 g Butter cold
- 1 Egg yolk
- 1 tablespoon Water Ice cold
For the filling
- 5 tablespoons Raspberry jam
- 125 g Butter
- 3 Eggs Large, free-range
- 225 g Desiccated coconut
- 180 g Caster sugar
Instructions
Make the shortcrust pastry
- Mix the flour, sugar and salt together in a bowl then rub in the butter until it resembles fine breadcrumbs.
- Add the egg yolk and 1 tablespoon of ice cold water. Use a knife to mix everything together, adding a little more water as necessary until a dough forms. It should be soft but not sticky, so add extra water sparingly.
- Tip onto a lightly floured worktop and knead briefly and gently until smooth (30 seconds).
- Shape into a disk, wrap in clingfilm and chill for 30 minutes.
- Meanwhile pre-heat the oven to 180C/ 350F. GM 6 and put a flat baking sheet in to warm up.
- Roll out to 2-3mm thickness then line an 8-inch tart tin. Prick the base all over with a fork.
- Line the pastry with parchment, fill to the top with dried pulses (e.g lentils and small beans) and put the tart tin onto the hot baking sheet in the oven. Bake for 15 minutes at 180C/ 350F/ GM4.
- Remove the beans and parchment then return the tart tin to the oven and bake for a further 7 minutes.
Make the fillng and bake
- Melt the butter in a medium-sized saucepan.
- Thoroughly mix in the sugar, eggs and coconut.
- Spread the jam over the base of the pastry case.
- Spoon the coconut mixture over the top, pushing it right up to the pastry case using a fork. The jam should be entirely covered.
- Put the tin bake into the oven to bake (on the hot baking sheet). Bake for 15 minutes, then loosely cover the top with foil or parchment and continue to bake for a further 15 minutes.
- Let rest for at least 45 minutes before unmolding from the tin and serving.
Notes
- Use digital scales and gram measurements for accuracy when baking. I cannot stress enough how inaccurate the cup measuring system is. For that reason, I don’t recommend it.
- Not into making your own pastry? That’s fine. Life is short (and not everybody is a certified pastry-making freak like me) so feel free to use readymade shortcrust pastry if you want to. You’ll need around 300g to line an 8-inch tart tin.
- Pick the best quality jam that you can afford. The aim is to pack a punch with the flavour. On that note, look at the fruit content of the jam and select the one with the highest amount of fruit per 100g of jam.
- Don’t forget to cover the tart halfway through the baking time to avoid the coconut browning a little too much.
- When making the pastry always use cold butter. This helps ensure that the pastry does not get too warm. Pastry that is allowed to get too warm is harder to handle and does not bake as well as cold pastry.
- Use a dark metal heavy baking tin as these are better at absorbing heat than light coloured tins.
- Do chill the dough – it helps achieve crisp pastry and stops it shrinking from the sides of the tin as it cooks.
- And do blind bake the pastry case. It’s the best way to avoid a soggy bottomed tart.
- When blind baking line the pastry case with parchment or foil then fill it to the top with a mixture of dried pulses such as small beans and lentils. Don’t bother with dedicated baking beans. I often find these leave indentations in the pastry case anyway.
- Put a baking sheet into the oven whilst it is heating up then sit the tart tin directly onto it whilst the pudding is baking. This applies direct heat to the base of the tart, really helping to reduce the risk of a soggy bottom.
Kevin Redman
never known such an essay about an easy, small recipe! 🤣🤣🤣🤣
Jane Coupland
Hi Kevin, I write my recipe with full information to enable beginner bakers to have success with the recipe as well as more experienced bakers. There is a ‘jump to recipe’ button at the very top of the post for confident bakers to head straight to the recipe card. Plenty of my readers do, however, appreciate the fuller information and step-by-step photos.
Marc Halberstam
Made this today and it didn’t work. After the cook time it was really moist, texture like thick soup. I gave it the 45 minutes to rest, and it did set a little but still very moist. Gave it another hour, put in the fridge but didn’t get the result I was hoping for. Ended up in the garbage unfortunately. Followed the recipe to the letter – even used the scale to make sure. Dissapointed.
Jane Coupland
Hi Marc. Thanks for your comment. I’m sad to hear that you did not have success with my recipe. I promise you it has been well tested. To be honest, it sounds as if it wasn’t cooked for long enough. Ovens do vary, so I suggest that if you are willing to give it another go you cook it for longer. Don’t be afraid to let the coconut brown (you can always cover it with parchment or foil for the last 10-15 minutes if necessary. Other than that, if you used the correct tin size and measured accurately, I’m not sure why it didn’t work for you. Last thought – desiccated coconut rather than larger coconut chips or flakes?
Marc Halberstam
I think you’re right, I’ll try agin soon – it does look fantastic. So maybe an additional 10 mins at the 350F ?
Jane Coupland
Lovely to hear back from you Marc. Yes, sounds like it’ll need at least an extra 10, if not 15 minutes. Keep an eye on it as it bakes as coconut can go from toasted to burnt quickly, so do cover loosely with foil/ parchment if you think it’s getting too brown for your liking.
Kaye
Absolutely delicious
Jane Coupland
Thanks so much Kaye, I’m pleased you enjoyed it.
Graham French
Hi Jane,
I made your coconut tart. When I cut into it and took out a slice. I could see that where the coconut filling meets the raspberry jam, there was a kind of jellyfied layer! Which is not there in your photos. It still tasted delicious. but do you no why I am getting this problem? which has happened both times I baked it.
Jane Coupland
HiGraham… ummm absolutely no idea! Do you have any left? If so, can you take a quick photo and send across to me at [email protected] so I can see it?
Can I check if you used the same brand of jam each time (what brand was it) and did you make any ingredient substitutions, omissions or additions? Thanks
Graham
Hi Jane,
Unfortunately I don’t have any of it left. But I will bake another one tomorrow, and see if I get the same results if I do I will send you the photo. I made it as per your recipe, I made no substitutions. The jam I used was Hartley’s raspberry jam.
Jane Coupland
Hi Graham, thanks for replying. it’s very interesting…. the one thing that springs to mind is if it needed slightly longer in the oven (you can always cover the top with foil if the coconut looks as if it might burn). Anyway, will await your photo…. but hoping it doesn’t happen again 🙂
Kaye
This was absolutely delicious and so easy to make
Jane Coupland
Thank you so much for your review, Kaye. I’m so happy that you enjoyed making and eating it.
Jayne
Hi Jane, could I use a 9 inch pie tin, it’s all I have, thanks.
Jane Saunders
Hi Jayne, you might find the pastry quantity a bit of a stretch – try increasing the flour to 180g, the sugar to 40g and the butter to 90g. Just add the one egg yolk and enough water to bind.
You could stretch the filling to cover a 9-inch tin or you could increase the quantity slightly to ensure a generous filling. Try 165g butter, 4 eggs, 300g desiccated coconut and 240g sugar.
Hope this helps – Jane
Ruth Neely
I absolutely adore coconut!
Jane Saunders
Me too – I was just thinking about a coffee, walnut and coconut cake whilst swimming this morning. Watch this space…