Coconut Tart Klappertert Recipes

CARIBBEAN COCONUT TART

Steps:

• Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
• With a pastry blender, cut in butter until fine particles form.
• Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
• Set aside 1/3 of the pastry for lattice strips.
• On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
• Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
• Bake in a 325*F oven for 8 minutes.
• Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
• Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
• Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
• Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.

KLAPPERTERT (COCONUT PIE) SOUTH AFRICA

Steps:

• 15Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Cook briskly, undisturbed, until the syrup reaches a temperature of 230 degrees F on a candy thermometer.
• Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
• Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
• Preheat the oven to 350 degrees F.
• In a small pan, melt the apricot jam over low heat, stirring constantly.
• Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.
• Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes.
• Filling should be firm and golden brown. Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie.
• Serve warm or at room temperature; can be accompanied by whipped cream.

COCONUT TARTLETS

Steps:

• Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter.
• Place half a teaspoon of jam in the bottom of each tartlet.
• Cream butter and sugar until light and fluffy.
• Add the egg and coconut.
• Place 1tsp of the sponge mixture on top of the jam.
• Bake for about 20 minutes until the sponge is golden brown and risen.