makes
24
prep
15 minutes
cook
30 minutes
difficulty
Easy
makes
24
serves
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 185 g (6½ oz/1¼ cups) plain (all-purpose) flour
- 55 g (2 oz/¼ cup) caster (superfine) sugar
- 3 tbsp icing (confectioners’) sugar, plus extra for dusting
- 100 g (3½ oz) unsalted butter, cut into cubes
- 1 egg, beaten
- 160 g (5½ oz/½ cup) jam (such as quince, fig or strawberry)
Topping
- 55 g (2 oz/¼ cup) caster (superfine) sugar
- 1 egg, beaten
- 90 g (3 oz/1 cup) desiccated coconut
Instructions
1. Preheat the oven to 180°C (350°F). Line a 20 cm x 30 cm (8 in x 12 in) baking tin with enough baking paper to hang over the two long sides.
2. Combine the flour, caster sugar and icing sugar in the bowl of a food processor. With the motor running, add the butter until the mixture forms a crumbly dough. Add the egg and process until the dough comes together.
3. Tip the dough into the prepared tin and firmly press into the base. Bake for 10 minutes, or until golden then, while the pastry is still warm, spread the jam evenly over the pastry base. Set aside.
4. To make the topping, combine the sugar and egg in a bowl, then stir through the coconut. Spoon the mixture over the jam.
5. Cook on a low shelf in the oven for 20–25 minutes, until the topping is golden.
6. Set aside to cool, then cut into small rectangles and serve with coffee or tea.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
