Welcome Back Bake Off! Coconut and Raspberry Tarts

As summer time draws to a close, that can only mean one thing – BAKE OFF! And to celebrate the return of the BBC’s iconic baking show tonight, I’ve made these raspberry and coconut tarts. With the right amount of fruitiness and the creamy decadence of coconut, you can almost (almost!) forgive the weather for washing away most of summer. These are really easy to make so you can be sitting in the garden in a cardi and under a brolli, sipping a mojito and eating a summer tart in the rain in no time at all. This recipe also makes a tonne of cake, so you’ve got some to share with colleagues/friends/household pets without losing out yourself.


Raspberry and Coconut Tarts

Makes 24

1 pack Tesco Dessert Pastry mix

Tesco squeezy raspberry jam

100g butter

100g golden caster sugar (or just regular if you’ve not got golden)

2 large eggs

110g self-raising flour

100g desiccated coconut


  1. Preheat the oven to 200*C/190*C fan
  2. First of all, make the pastry according to the pack instructions (basically lobbing it in a bowl and mixing in 90ml of cold water. You honestly can’t mess it up)
  3. Flour your work surface and roll out the pastry. Use a pastry cutter or a glass to cut 24 rounds, re-rolling as necessary, and pop one in each hole of a shallow cupcake/patty tin. If you only have one tin, put the rest of the discs on a plate in a single layer and cover with clingfilm.
  4. Cream together the butter and sugar
  5. Add the eggs one at a time with a tablespoon of the flour each time and beat in
  6. Fold in the remaining flour and the desiccated coconut
  7. Squeezer about half a teaspoon of jam into the bottom of each of the pastry shells
  8. Top the jam with the cake mix. You can fill quite high as it’s quite a thick mixture but you’ll probably have a bit left over, so don’t worry about over-filling
  9. Put the tray in the middle of the pre-heated oven and bake for 15-20 mins. When a skewer comes out clean, the tops are golden and firm and the pastry crisp, they’re done. Remove from the tray and cool on a wire rack
  10. If you’re re-using the cake tin, run it under the cold tap for a few seconds to cool it and then bake the second batch as above

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I ate mine (not all of them) with a nice cup of Rose Lemonade tea from Taylor’s of Harrogate. Not sure that raspberries and roses really go, but it was pretty tasty and nice and summery. Just what I needed as I looked out of the kitchen window at horizontal rain! I’ll be making these tarts again into the early autumn, and maybe longer, to remind me of summer holidays when the clouds and rain become too tedious. A good balance with the comfort food I love so much in winter!


What’s your favourite summer recipe?

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