Raspberry and Coconut Tart

Serves 8

1 x 8in sweet pastry case, part baked (see sweet pastry case)
125g dairy-free margarine
125g caster sugar
125g desiccated coconut
50g apple puree
raspberry jam
100g raspberries, fresh or frozen

Preheat your oven to 190°c /170°c fan oven / 375°f / gas mark 5.

Melt the dairy-free margarine and caster sugar in a saucepan.

Stir in the desiccated coconut and pureed apple.

Carefully spread a layer of jam over the base of the part baked pastry case.

Place the raspberries over the jam and spread the coconut mixture over the top.

Bake for 25 to 30 minutes until the top is golden brown.

Serve warm with dairy-free custard or cold.

Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry has overcooked make a note not to part bake the pastry case before filling next time.

To puree apple

4 cooking apples
sugar, to taste (optional)

Peel the cooking apples. Cut into small pieces and place into a large saucepan with 50ml water.
Place a lid on top and cook on a medium heat until the apple softens and breaks apart.
Add sugar to take away the sharpness but do not sweeten too much.
Mash with a potato masher or hand-held blender.
When cooled, weigh 50g portions into small freezer tubs.
Freeze until needed.