• Partnered with
  • Serves 10
  • 20 mins prep
  • 20 mins cook

Cherry and coconut tart

Cherry and coconut tart

Fresh cherries burst with deliciousness in this tart. Covered with beautifully crispy shredded coconut, the flavours melt perfectly together to create a tasty festive dessert.


  • 400 g sweet, short pastry
  • 1 egg, separated
  • 2 tbsp raw sugar
  • 2 tbsp jam – any flavour you like (we used plum)
  • 1/2 tsp mixed spice
  • 2 cups (approx) fresh cherries, de-stoned and halved
  • 1 cup shredded coconut
  • 2 tbsp caster sugar
  • ice cream and/or whipped cream, to serve


  1. Preheat oven to 180°C. Line a tray with baking paper.
  2. Roll the pastry out to 5mm-thick on a lightly floured bench. Trim the pastry into a neat square or rectangle and transfer to the prepared oven tray. Brush the edges with lightly beaten egg yolk, then neatly fold over a 2cm border and sprinkle with raw sugar. Prick the base all over and bake until golden – about 12 minutes.
  3. Stir the jam and mixed spice together, then spread over the cooked pastry base, within its border. Arrange the cherry halves on top.
  4. In a small bowl, mix the egg white, coconut and caster sugar together. Spoon this mixture over the cherries. Bake for 7-10 minutes or until the coconut is golden (watch this as it browns very quickly) and the cherries are cooked.
  5. Serve warm or cool with ice cream, whipped cream or both!
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