Marmalade and coconut bakewell tart recipe | delicious. magazine

Name: Marmalade and coconut bakewell tart recipe | delicious. magazine
Ingredients: For the pastry; 150g plain flour, plus extra to dust; 45g icing sugar; 85g lightly salted butter, chilled, cubed, plus extra to grease; Finely grated zest ó small orange; 1 medium free-range egg yolk; 2 tsp orange juice; For the filling; 125g lightly salted butter, softened; 125g caster sugar; 2 medium free-range eggs; 25g plain flour; 125g ground almonds; 25g desiccated coconut; 1 tsp orange flower water (from large supermarkets, also sold as orange blossom water); 6 tbsp thick-cut marmalade; To decorate; 15g coconut flakes, toasted in a dry pan until golden; Icing sugar for dusting

www.deliciousmagazine.co.uk

This twist on the traditional bakewell tart has a marmalade filling and coconut frangipane top. Its oblong shape makes it easy to slice.

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Ingredients

For the pastry
150g plain flour, plus extra to dust
45g icing sugar
85g lightly salted butter, chilled, cubed, plus extra to grease
Finely grated zest ó small orange
1 medium free-range egg yolk
2 tsp orange juice
For the filling
125g lightly salted butter, softened
125g caster sugar
2 medium free-range eggs
25g plain flour
125g ground almonds
25g desiccated coconut
1 tsp orange flower water (from large supermarkets, also sold as orange blossom water)
6 tbsp thick-cut marmalade
To decorate
15g coconut flakes, toasted in a dry pan until golden
Icing sugar for dusting