Make the pastry. Sift the flour, a pinch of salt and icing sugar into a mixing bowl. Using fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs and there are no large lumps of butter left.
Stir in half the beaten egg yolks until the mixture comes together. Continue to add the remaining egg yolk, adding just enough until it binds into a soft but not sticky dough. You can add some water if your pastry is very dry, to make it easier to handle. Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge.
Unwrap the pastry and transfer to a lightly floured work surface. Roll the pastry out until it is 3mm thick. Line a greased tart tin with the pastry and trim the edges with a knife. Press well into the corners. Chill for another 20 minutes in the fridge.
Preheat the oven to 190°C, gas mark 5. Lightly prick the pastry with a fork to stop it rising. Bake the pastry case blind for 15 minutes. Allow to cool, then spread jam over the pastry. Turn the oven down to 180°C, gas mark 4.
To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy. Add the eggs, a little at a time. Add the almond extract and fold in the cocunut. Spoon the mixture over the jam and level it out with the back of a spoon.
Return the tart to the middle shelf of the oven for 40–45 minutes, or until the filling is golden on top and feels firm in the middle. If the tart seems to be browning too quickly, cover with a sheet of foil. If your oven is uneven, turn once during cooking
Originally Submitted
4/10/2011
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