GrapeFruit and Coconut Frangipane Tart | Seggiano
This tart brings together zingy grapefruit and delicate coconut, cocooned in a classic, flakey pastry that couldn't be easier to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seggiano.com.
Ingredients
- 230g plain flour, sifted
- 100g unsalted butter
- 210g caster sugar
- 1/2 tsp salt
- 4 eggs
- 150g softened butter
- 150g ground almonds
- 5g desiccated coconut
- 90g Seggiano Sicilian Grapefruit Conserve
- 30g coconut chips, toasted
- vanilla ice-cream or crème fraîche, to serve
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