I love the knobbly, rustic and home made look!
For these tarts I used Sainsbury's ginger preserve, a favourite jam that I like to have on toast. I've also used the same jam to fill my pear and ginger upside down cake which you can see here. (Robertson's make a ginger marmalade which would work nicely too.) I finished each tart with a bit of crystallised ginger, popped on top before baking.
They are perfect for the current weather. As I write this hail is falling and covering the ground like snow. This day last week we were basking in 20°C and lighting the barbecue, thinking that this lockdown business is not so bad. Such is the nature of April weather in Derbyshire, especially during the Easter school holidays! April showers, I suppose!
Last week's weather - prior to the schools breaking up for Easter!!
100g shortcrust pastry - home made using 100g flour or shop bought
a few teaspoons of ginger jam or marmalade
50g soft margarine
50g caster sugar
1 egg, beaten
50g dessicated coconut
12 pieces of crystallised ginger (optional)
Preheat the oven to 180°C / 160° fan / gas mk 4. Grease a 12 hole patty tin.
Roll out the pastry and cut twelve 3" (7.5cm) circles using a fluted pastry cutter. Gently press one circle into each hole and put about ½ tsp jam in the centre of each one. (This doesn't sound much but any more will cause the jam to leak out and boil over when cooked.)
In a small bowl, beat together the margarine and sugar until light and fluffy. Beat in the egg and the coconut.
Plop about 1 tsp of the coconut mixture on top of the jam in each tart, teeming and ladling until it's all used up and shared out evenly, and push the mixture to the edges of each one to seal in the jam.
Drop a piece of crystallised ginger into the centre of each one.
Bake for about 20 minutes until the coconut mixture is risen and golden. Cool before serving as the jam will be very hot.
Makes 12 tarts.