Monday, 9 November 2015

Fig Jam & Coconut Meringue Tartlets Recipe

Fig Jam & Coconut Meringue Tartlets Recipe
•1 and 2/3 cups (450ml)  flour
•1 ½ teaspoon (7ml)  baking powder
•¼ teaspoon (2ml)  salt
•¼ teaspoon (2ml)  ground ginger
•¼ cup (65ml)  castor sugar

•125g  butter (quarter of 500g)
•3  extra-large eggs, separated
•4 tablespoons (60ml)  cold water
•½ cup (125ml)  Rhodes Ripe Fig Jam
•3  extra large egg whites, well beaten
•1 cup (250ml)  castor sugar
•2 cups (500ml)  desiccated coconut
1.Heat oven to 180 degrees C.
2.Sift flour, baking powder, salt and ginger together. Add castor sugar, rub butter into the flour mixture.
3.Beat together egg yolks and water, add to flour mixture. Knead well to form a stiff dough, place in the fridge and let it rest for about 30 minutes.
4.On a lightly floured surface, roll out dough to 5mm thick, cut into rounds with a pastry cutter.
5.Line greased patty tins or muffin tins with pastry rounds. Place a tablespoonful of Rhodes Red Fig Jam into the centre of each pastry round.
6.Whisk egg whites, gradually add sugar while beating. Fold in coconut and mix well. Spoon the coconut mixture into each tartlet to cover the jam.
7.Bake in the oven for about 20 minutes until pastry is lightly golden.
8.Cool slightly in the baking tin, remove and cool completely on a wire rack

**These tea time treats can be baked in patty pans or in muffin tins as we have done, for a generous jam filling

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