Cherry and coconut tart

Preheat oven to 180°C. Line a tray with baking paper.

Roll the pastry out to 5mm-thick on a lightly floured bench. Trim the pastry into a neat square or rectangle and transfer to the prepared oven tray. Brush the edges with lightly beaten egg yolk, then neatly fold over a 2cm border and sprinkle with raw sugar. Prick the base all over and bake until golden – about 12 minutes.

Stir the jam and mixed spice together, then spread over the cooked pastry base, within its border. Arrange the cherry halves on top.

In a small bowl, mix the egg white, coconut and caster sugar together. Spoon this mixture over the cherries. Bake for 7-10 minutes or until the coconut is golden (watch this as it browns very quickly) and the cherries are cooked.

Serve warm or cool with ice cream, whipped cream or both!