Easy french apple tart pastry with coconut and jam

Today’s recipe is a simple, easy french apple tart pastry with coconut and jam wich can’t go wrong.

You say apple I say pie…. This pie is something else. I tried many pies before, but this one has got some kick to it because of the coconut and fig jam. It’s a yummy dessert which can be made very quickly and you can store it in your fridge for days.

Nutrition facts and health meter for french apple tart pastry with coconut and jam

This is a desert. The Health meter is presented for 1 peace. As you can see, the numbers for a single peace are quite low. Well, The problem is that we rarely eat only one peace, but always more. 

Nutrition facts and health meter for male

Nutrition facts and health meter for male

Video recipe for apple and coconut pie

Servings: 30 pieces, if you make it in a baking dish with diameters shown on the screen

Width: 32 cm = 12.6 inch

Length: 42 cm = 16.5 inch

Hight 5.5 cm = 2.2 inch

Recipe for french apple tart pastry with coconut and jam

Ingredients:

18 oz all-purpose flour
¾ cups sugar – for the crust and
¾ cups sugar – for the coconut mixture
2 tsp baking powder
3 Tbsp milk
9 oz. butter
6 eggs divided into egg yolks and whites
6 Tbsp shredded coconut
6 Tbsp of fig and apricot jam
8 medium apples, peeled, cored and grated

OK Lets cook:

The first thing you need to do is to make the pie crust. Sift the flour into a bowl and add baking powder. Mix it, so the baking powder gets nicely incorporated in the flour. Then add the sugar and also mix it with the flour.

A little trick for the butter – you should take the butter out of the fridge an hour or two before you start making the crust so it will soften, and you will be able to mix it easily.

Then add the egg yolks and milk. The dough will come together very quickly. You shouldn’t knead for a long time; this is done in just a minute or two. When done, put it in a bowl and start peeling and coring your apples and preparing the egg white and coconut mixture.

For the coconut mixture, you first need to mix the egg whites. When they are nice and firm, start adding the sugar in two parts and incorporate it after adding each part. When the sugar and egg whites are mixed, add the shredded coconut and mix it gently.

Now it’s time to assemble:

First, take about two-thirds of the dough and arrange it onto a baking dish. Leave some dough as you are going to need it for the top part of the pie. As you can see, I am using my hands for this. I rarely roll the dough for the pies, but instead, just spread it evenly onto a baking dish. You can, of course, also roll the dough if you want to.

After arranging the dough comes the jam. I have here a mixture of homemade fig and apricot jam. Plum jam also goes very nice with this pie.

Arrange it nicely on the surface and then add the apples. On top of the apples comes the egg white and coconut mixture. Arrange it carefully and then roll the remaining part of the dough and cut it into long strips. Arrange the pieces on top, making something like a spider web.

When done, put it in the oven and bake it for around 40 to 50 minutes on 180C, which is about 350F.

This dessert is perfect if you want to make something advanced. Serve it with a scoop of vanilla ice cream or whipped cream.

Enjoy!