Name: Sicilian Grapefruit and Coconut Frangipane Tart
Total time: 90
Yield: 6-8
Ingredients: 230g plain flour, sifted; 100g unsalted butter; 210g caster sugar; 1/2 tsp salt; 4 eggs; 150g softened butter; 150g ground almonds; 5g desiccated coconut; 90g Seggiano Sicilian Grapefruit Conserve; 30g coconut chips, toasted; vanilla ice-cream or crème fraîche, to serve

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Method

Step 1 - Preheat oven

Preheat the oven to 180 c fan / 160 c / Gas 4

Step 2 - Make the pastry

Mix 200g flour, 100g unsalted butter, 60g sugar and the salt in a food processor until the mixture resembles fine breadcrumbs. Add 1 egg yolk and mix until a dough just comes together. Roll out the dough on a floured surface until it’s 3mm thick.

Step 3 - Line the tin

Line a 23cm loose based tart tin with the dough and leave for 15 minutes.

Step 4 - Bake the pastry

Cover the chilled pastry with non-stick baking paper and fill with beans, rice or baking weights and bake for 10 minutes, Remove the weights and paper and bake for a further 10 minutes, or until golden.

Step 5 - Make the filling

Beat together the remaining butter and sugar until light and fluffy. Beat in 3 eggs, one at a time, then stir in the remaining flour, almonds and coconut.

Step 6 - Add filling to pastry

Spoon the SEGGIANO Sicilian grapefruit conserve over the cooled pastry base, then top with the almond and coconut filling, spreading evening to the edges.