• Ingredients: 11
  • Serves: 6
  • Prep: 20 mins
  • Bake: 40 mins
  • Level: medium

North country tart with plain white flour, butter (salted), dessicated coconut, egg yolk(s) (free range), raspberries, unrefined golden caster sugar, butter (salted), golden syrup, dessicated coconut, egg(s) (free range), unrefined golden caster sugar. To make this north country tart for 6 persons you will need 20 mins for preparation and 40 mins for baking.


For the pastry

For the raspberry jam

For the filling


  1. Step 1Preheat the oven 180C (fan 160C, gas mark 4).
  2. Step 2For the pastry, sift the flour into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor. Stir through the coconut.

    For this step you will need

  3. Step 3Mix the egg yolk with 2 tablespoons of cold water, add to the flour mixture adding just enough to bring the pastry together with a butter knife, wrap in cling film and chill for 30 minutes.

    For this step you will need

  4. Step 4Meanwhile for the raspberry jam, place the raspberries into a wide shallow dish so they are in a single layer, sprinkle with sugar and place in the oven.  Bake for 15 – 20 minutes until hot but not boiling.

    For this step you will need

  5. Step 5Remove and place in a bowl and stir together until the sugar is dissolved and cool.
  6. Step 6Increase the oven temperature to 190C (fan 170C, gas mark 5) and place a baking sheet in the oven to heat up.
  7. Step 7Roll out the pastry on a lightly floured surface until it is about 0.5cm thick and use to line a 25cm x 3cm pie dish, leaving an overhang of excess pastry.
  8. Step 8For the filling gently heat the butter, sugar and golden syrup in a saucepan until the sugar is dissolved. Remove from the heat and stir in the coconut followed by the eggs.

    For this step you will need

  9. Step 9Spread half the cooled raspberry jam over the bottom of the pastry and then top with the coconut filling.
  10. Step 10Place on the baking sheet and bake for 20 – 25 minutes until golden, covering with foil if browning too much.
  11. Step 11Cool and trim the pastry with a sharp knife before serving in slices with cream and the remaining jam.