This is a family recipe from the 1950s.
Grandma Rempel (Ann’s Mom) always used to make butter tarts and coconut jam tarts and this was her recipe. Back in the day, the tart shells were homemade, but as convenience became more convenient, the tarts went to the store-bought type.
Pastry
Skip this and use 12 store-bought frozen tart shells, set on a baking sheet, if you prefer.
- 1 cup flour
- 1 tsp baking powder
- ½ cup shortening
- 3–4 tbsp ice water
Sift the flour and baking powder together. Cut in the shortening until it looks like coarse crumbs. Sprinkle in the ice water a tablespoon at a time, mixing with a fork, until the dough just holds together.
Roll out on a floured surface. Cut rounds with a circle cutter and press them into a muffin tin.
Filling
- ½ cup butter, softened
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup shredded coconut
- ¼ cup raspberry jam
Heat the oven to 175°C (350°F).
Cream the butter and sugar together. Beat in the eggs one at a time until smooth. Stir in the coconut and vanilla.
Spoon 1 tsp jam into the bottom of each tart shell, then top with the coconut mixture, filling them only ¾ full.
Bake until golden brown, 15–20 minutes. Cool on a rack. Store in the fridge.