Name: Jamaican Coconut Tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 small tarts
Cuisine: Jamaican
Ingredients: 2 cups all-purpose flour; 1/2 cup cold unsalted butter, cubed; 1/4 cup powdered sugar; 1 large egg yolk; 2 to 3 tablespoons ice water; 1/4 teaspoon fine salt; 2 cups finely grated fresh coconut (or sweetened desiccated coconut); 3/4 cup light brown sugar, packed; 1/4 cup water; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of fine salt; 1 large egg, beaten (for brushing crust); 1 tablespoon granulated sugar (for sprinkling)

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A beloved Jamaican treat, this open-faced coconut tart features a tender, buttery shortcrust shell filled with a sweet, spiced coconut mixture fragrant with cinnamon and nutmeg. The filling is gently cooked until jammy, then baked in the shell until golden and just set at the center.

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Servings8

Yield8 small tarts

Nutrition Facts

Per serving (estimated)

305 kcalCalories
15 gFat
9 gSaturated Fat
40 gCarbs
2 gFiber
22 gSugar
4 gProtein
95 mgSodium
160 mgPotassium
30 mgCalcium
1.6 mgIron
1 mgVitamin C
85 mcgVitamin A

Ingredients

For the pastry crust

2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup powdered sugar
1 large egg yolk
2 to 3 tablespoons ice water
1/4 teaspoon fine salt

For the coconut filling

2 cups finely grated fresh coconut (or sweetened desiccated coconut)
3/4 cup light brown sugar, packed
1/4 cup water
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of fine salt

For finishing

1 large egg, beaten (for brushing crust)
1 tablespoon granulated sugar (for sprinkling)

Directions

Make the pastry: pulse flour, powdered sugar, and salt in a food processor, add cold butter and cut in until the mixture looks like coarse crumbs, then add egg yolk and ice water a tablespoon at a time until the dough just comes together.
Shape the dough into a disc, wrap in plastic, and chill for 20 minutes while you prepare the filling.
Make the filling: combine grated coconut, brown sugar, water, butter, cinnamon, nutmeg, and salt in a medium saucepan over medium-low heat. Cook, stirring constantly, for 8 to 10 minutes until the mixture thickens to a sticky, jammy consistency. Stir in vanilla and remove from heat to cool slightly.
Preheat oven to 350°F (175°C) and lightly grease 8 cups of a standard muffin tin, or use tartlet pans with removable bottoms.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness and cut into 8 rounds roughly 4 inches in diameter.
Press each round into a muffin cup, pleating the edges gently so the dough lines the cup and rises about 1/2 inch above the rim. Prick the base with a fork.
Spoon about 2 tablespoons of the coconut filling into each shell, mounding slightly in the center. Brush the exposed pastry edges with beaten egg and sprinkle with granulated sugar.
Bake for 22 to 25 minutes, until the crust is deep golden brown and the coconut filling is set with lightly toasted tips. Cool in the pan for 10 minutes, then carefully lift out and transfer to a wire rack to cool completely.

Cook’s Notes

Fresh grated coconut gives the best flavor and texture; if using desiccated coconut, rehydrate it by soaking in 1/3 cup warm water for 10 minutes before cooking the filling.
Do not overwork the pastry dough or the crust will turn tough; stop as soon as it holds together when squeezed.
For an extra glossy finish, brush the baked tarts with a thin warm apricot jam glaze while still warm.
Tarts keep well in an airtight container at room temperature for up to 3 days; the filling stays moist and the crust stays crisp.