lana-in-fl
Well-known member
Oh, this feels like coming home! Michael in Phoenix pointed me here some time ago, but this working full-time thing (I'm now a math teacher) gets in the way.
This is great - I've only been reading for about 30 minutes, but I've already saved three recipes, and it's wonderful to see so many familiar names.
Here is my Stupidly Simple Coconut Tart, which comes from a South African newspaper from about 30 years ago. It is really good, and great for emergencies as it's so quick and easy..
Pastry:
125g (1 stick) very soft butter
1 cup flour
1 ½ Tablespoons iced water
Mix all together with a fork and press into greased pie dish.
Filling:
2 cups desiccated coconut (unsweetened)
1 cup castor sugar (granulated sugar is fine)
2 eggs
(Almond essence optional) (I use vanilla)
Mix all together. Spread base of pastry with a thin layer of apricot jam. Spoon coconut mixture over this. Bake at 190 C (375 F) for about 25 minutes or until browned.
(American sugar is much finer than South African granulated sugar, so I don't bother to look for superfine.)
Enjoy (and thanks, Michael)
This is great - I've only been reading for about 30 minutes, but I've already saved three recipes, and it's wonderful to see so many familiar names.
Here is my Stupidly Simple Coconut Tart, which comes from a South African newspaper from about 30 years ago. It is really good, and great for emergencies as it's so quick and easy..
Pastry:
125g (1 stick) very soft butter
1 cup flour
1 ½ Tablespoons iced water
Mix all together with a fork and press into greased pie dish.
Filling:
2 cups desiccated coconut (unsweetened)
1 cup castor sugar (granulated sugar is fine)
2 eggs
(Almond essence optional) (I use vanilla)
Mix all together. Spread base of pastry with a thin layer of apricot jam. Spoon coconut mixture over this. Bake at 190 C (375 F) for about 25 minutes or until browned.
(American sugar is much finer than South African granulated sugar, so I don't bother to look for superfine.)
Enjoy (and thanks, Michael)