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Below are the ingridients that are needed to produce a tasty Jam tarts with coconut:
- Use 12 cups of suprime flour.
- Use 1 kg of margarine.
- Provide 2 cups of sugar.
- Use 6 of eggs.
- Use 2 tsp of barcabonate of soda.
- Provide 2 tsp of cream of tartar.
- You need 1 kg of desicated coconut.
- Use 410 g of apricot jam.
- Prepare 2 tsp of vanilla essence.
Done with the ingridients? Here are the sequences on serving Jam tarts with coconut:
- Mix margarine sugar eggs and vanilla essence.
- Add flour cream of tartar and barcabonate of soda.
- After mixing well the dough roll on the table and cut using the glass.
- Use the lid of the vanilla essence Bottle of 40 ml to make holes others must be plain.
- Bake for 20min or until golden brown don't forget to pair them when placin in the greased baking pan.
- Place in greased baking pan remember to pair them.
- Love to cool take the plain spread jam put the one with the hole on top spread jam on sides and roll it in the covonut.
- Bake for for 20min or until golden brown. Put to cool take the plan one spread the jam take with the whole put on top.
- Walaa ready to serve.
Coconut Tartlets, or Coconut and Raspberry Jam tarts are a big thing in Scotland. They're usually just called Coconut Tarts. Debbie Major swaps the jam and almond sponge layers with marmalade and coconut creating a new twist on the classic bakewell tart recipe. These Coconut Cream Tarts with a Shortbread Cookie Crust are simple to make, and are SO delicious! I mean you can't just let a tart sit there looking all tarty.
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