Sicilian Grapefruit and Coconut Frangipane Tart
Cooking time: 90
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.
Step 7 - Bake in the oven
Bake for 30-40 minutes or until golden and firm.
Step 8 - Finishing touches
Leave the tart to cook in the tin for 30 mins. Scatter with the coconut chips before slicing and serve with ice cream or créme fraīche.