Coconut bakewell tarts

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Serves: 12

By mumblecrumble

(2 Votes) 3


  • 55g sugar

  • 170g flour

  • 55g desiccated coconut

  • 55g low fat spread

  • 1 eggs

  • 1/4 jars jam

  • 85g fat (I used low-fat spread and they came out lovely)


  1. Preheat oven at 180C.
  2. Make shortcrust pastry by rubbing in fat and flour then adding cold water till like playdough. Put in fridge while you make filling.
  3. Cream margarine and sugar together (DD loved mixing!). Add egg and coconut and mix together.
  4. Rub some margarine around the tart indents in a bun tray (DD loved this job).
  5. Roll out pastry, cut out into circles (we used a makka pakka cup) and put into tray.
  6. Put dollops of jam into the pastry then add dollops of coconut mixture on top.
  7. Put them in the oven for about 15 mins. Check them and remove when tops and golden and tarts pop out of the tin easily.

Handy Hint

I made with my 2 year old. Putting dollops into tarts is a good toddler job but make sure you wipe excess of the tin before baking so it doesn't burn.

Additional Information

  • Make Ahead

  • Kids party

  • Kids can help

  • Biscuit and sweets

  • pastry

  • Summer

  • Spring

  • Cake/Dessert

  • Vegetarian

  • Dairy Free

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Your comments

  • Stevej5a 27/03/16 20:36

    I think that there is something missing from the recipe. Really only one egg? I doubted it but followed to the letter and it turned out as expected - dreadful. Sorry to say this but I wasted a lot of time and ingredients.

  • cleasi 21/04/11 12:18

    Mmmm these were delicious! They don't look too great, but taste amazing! I didn't put enough jam in mine, though. I'd suggest about a good £2 coin-sized blob at least, and then a slighty larger amount of the coconut mixture on top. I'll be making them again!

  • mumblecrumble 15/08/09 21:32

    Seemed to be really cheap to make and the best little cake I've baked for ages. Really fun to make together though a bit messy