Cherry and coconut tart

Fresh cherries burst with deliciousness in this tart. Covered with beautifully crispy shredded coconut, the flavours melt perfectly together to create a tasty festive dessert.

By Nici Wickes
  • 20 mins preparation
  • 20 mins cooking
  • Serves 10
  • Print


  • 400 gram sweet, short pastry
  • 1 egg, separated
  • 2 tablespoon raw sugar
  • 2 tablespoon jam – any flavour you like (we used plum)
  • 1/2 teaspoon mixed spice
  • 2 cup (approx) fresh cherries, de-stoned and halved
  • 1 cup shredded coconut
  • 2 tablespoon caster sugar
  • ice cream and/or whipped cream, to serve


  • 1
    Preheat oven to 180°C. Line a tray with baking paper.
  • 2
    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.
  • 3
    Stir the jam and mixed spice together, then spread over the cooked pastry base, within its border. Arrange the cherry halves on top.
  • 4
    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.
  • 5
    Serve warm or cool with ice cream, whipped cream or both!

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