May 14, 2012 in Cakes
Shopping for Mother’s day was a frantic rush as usual in the crowded stores as I searched for the correct size and colours of clothing that will appeal to my mum. Luscious Lynn and Lovely Linda had made plans to take me to a spa for Mother’s day and I wanted to give my mum her gifts a day earlier as I was not sure of what time we would be returning from the spa. She smiles when she opens her gifts and says that I always know what to buy for her – and I grin pleased that she is happy. When it is time to say goodbye – I turned to
give her one last wave and smile – and she says to us that she will be home on
Monday. It’s a memory that will always remain with me as it was the last time I had spoken to my mum – she had a stroke the next day from which she did not recover – seven years today – seems like yesterday. Mother’s day brings poignant memories for me and I avoid the shops over that period – it’s a reminder of the void in my life.
My mum, Doris, in her youth
Doris as her grandchildren know her.
As a child I remember Fridays being special – my Dad would come home with treats which always included coconut tarts and macaroons which was my mum’s favorite. It’s the first time that I have made these in the last seven years. It’s an old recipe from the Housewives’ League cookery book and my mum always enjoyed these.
The recipe below makes 2 tart crusts and I am posting recipes for 2 different coconut fillings.
The pictures below are of filling (1) – the filling is much thinner.
Picture of Filling (2) – which is more like a macaroon.
4 teaspoon sunflower oil
2 cups flour
2 teaspoon baking powder
Cream margarine and sugar well. Add oil and beat well.
Add the egg. Fold in sifted flour and baking powder. Mix
into a soft pliable dough.
Press into greased pie / tart pans. I prick holes into the pastry with a fork to
ensure a fully cooked pastry.
Spread the base of the tart with a generous layer of apricot
Then add the coconut mixture.
Bake at 180 C until light brown approximately 30 minutes.
½ cup sugar
1 Tablespoon butter
1 ¼ cup desiccated coconut
Cream sugar and butter. Add egg and beat well.
Add coconut and mix well.
Spread the filling over the jam covered tart base.
Bake until light brown. The filling is sufficient for 1
2 cups desiccated coconut
1 beaten egg
Pinch of salt
½ cup milk
1 cup sugar
Mix all the ingredients together and spoon over the jam
covered tart base.
Bake until light brown. The filling is sufficient for 1 tart.