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Jam macaroon tart
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in a sticky and sweet tart inspired by a bakery favorite.
Ingredients:
  • 220g unsalted butter, softened
  • 250g plain sweet biscuits (see note)
  • 161.25 gm caster sugar
  • 2 eggs
  • 100.00 gm almond meal
  • 2 egg whites
  • 130.00 gm shredded coconut
  • 165.00 gm raspberry jam
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced).
  • In a heatproof, microwave-safe bowl, melt 90g of butter in the microwave on MEDIUM-LOW (30%) for 30 seconds to 1 minute. Allow the melted butter to cool for 5 minutes. Place biscuits in a food processor and pulse until they resemble fine breadcrumbs. Add the melted butter and pulse until just combined. Press the mixture into the base and sides of a 3cm-deep, 24cm (base) loose-based round fluted flan tin. Refrigerate for 10 minutes.
  • In a bowl, beat the rest of the butter and 1/2 cup of sugar with an electric mixer until light and fluffy. Add eggs and beat until combined. Gently fold in almonds. Spread the mixture evenly into the prepared pan, smooth the top, and bake for 20 minutes or until golden.
  • In a small bowl, mix together egg whites, shredded coconut, and the rest of the sugar.
  • Spread the jam evenly on top of the almond filling, then spoon the coconut mixture over it. Bake for 25 minutes or until the filling is set. Allow to cool in the tin, then carefully remove and serve.

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