Name: Coconut and cherry frangipane tart
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 10 - 12
Ingredients: 250 gm unsalted butter, at room temperature; 150 gm coconut sugar; 150 gm raw sugar; Scraped seeds of 1 vanilla bean; 4 eggs, at room temperature, lightly beaten; 300 gm (2 large coconuts) finely grated fresh coconut (see note); 1 tsp ground star anise; 35 gm plain flour, sifted; 150 gm sour cherry jam; 300 gm cherries, pitted and halved; Icing sugar and honey, to serve; Sweet pastry; 200 gm unsalted butter, cut into 1cm cubes; 200 gm caster sugar; 2 eggs, lightly beaten; 500 gm plain flour, sifted

Coconut and cherry frangipane tart

A sweet treat to make the most of cherry season.

Serves 10 - 12

Prep

20M

Cook

1H 15M

Total

1H 35M

“For this recipe you will need to grate fresh coconut. You can do this yourself with the right tools or buy it grated from an Asian or Indian grocer,” says AP Bakery’s Dougal Muffet. Make sweet pastry first to allow for chilling and resting.

Ingredients

250 gm unsalted butter, at room temperature

150 gm coconut sugar

150 gm raw sugar

Scraped seeds of 1 vanilla bean

4 eggs, at room temperature, lightly beaten

300 gm (2 large coconuts) finely grated fresh coconut (see note)

1 tsp ground star anise

35 gm plain flour, sifted

150 gm sour cherry jam

300 gm cherries, pitted and halved

Icing sugar and honey, to serve

Sweet pastry

200 gm unsalted butter, cut into 1cm cubes

200 gm caster sugar

2 eggs, lightly beaten

500 gm plain flour, sifted

Method

1.For sweet pastry, beat butter and sugar in a large bowl of an electric mixer fitted with a paddle attachment on high speed until light and fluffy, scraping down the bowl occasionally (5 minutes). Gradually pour in egg and beat until combined. Reduce speed to low, add flour and 1 tsp fine salt; mix until combined. Divide dough in half and form each half into a disc; wrap in plastic wrap and rest in refrigerator (30 minutes).

2.Meanwhile, for frangipane, beat butter, sugars, and vanilla seeds in a large clean bowl of an electric mixer fitted with a paddle attachment on high speed until creamy and pale (3 minutes). Gradually pour in egg and beat until combined. Reduce speed to low, add coconut, star anise and flour; beat until just combined. Refrigerate until chilled and/or required.

3.Grease a 4cm-deep, 23cm-diameter fluted, loose-based tart tin. Roll out pastry on a lightly floured surface to 3mm thick, then line base and side of prepared tin; trim edge and refrigerate to rest (1 hour).

4.Preheat oven to 150˚C fan-forced. Line tart shell with baking paper and blind bake until lightly browned (20-25 minutes). Remove paper and weights; bake until pastry is dry to touch (5 minutes). Transfer to a wire rack to cool.

5.Increase oven temperature to 170˚C fan-forced. Spoon jam, then chilled frangipane mixture into tart shell and smooth over top. Bake tart until frangipane is lightly golden (45-50 minutes), covering with foil if browning too fast. Transfer to a wire rack to cool.

6.To serve, top tart with cherries, dust with icing sugar and drizzle with honey.

Note: crack and drain coconuts, place, cut-side up on an oven tray in 200˚C oven (20 minutes). Scoop flesh from shells, peel off brown skin and grate with a coconut grater or in a food processor. If fresh coconut is unavailable, substitute 300gm dried shredded coconut, soak in cold water for 4 hours. Drain and squeeze out excess moisture.
Notes

Profile Dougal Muffet

Styling by Vivien Walsh