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Coconut Jam Tart
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Coconut Jam Tart
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Coconut Jam Tart
Ingredients
| 1 | one-crust pie shell | |
| ½ | cup CO-OP GOLD jam, any flavour | |
| 1 | egg white, room temp | |
| 3 ½ | tablespoons sugar | |
| ½ | teaspoon vanilla extract | |
| 1 | cup CO-OP GOLD medium unsweetened coconut | |
| extra coconut for topping (optional) |
Directions
Spread jam in unbaked pie shell.
Beat egg white until stiff peaks form. Gradually mix in sugar and vanilla. Fold in coconut.
Spread coconut mixture over jam, smoothing it up to the crust.
Bake tart on lower rack in 375F oven for 25 to 30 minutes. If crust edges turn brown before baking is done, cover top of pie with tin foil. Remove from oven.
Optional: Sprinkle hot pie with toasted coconut. To toast coconut, spread on a cookie sheet. Bake in oven, stirring occasionally, about seven minutes or until lightly browned.
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