Wednesday, February 22, 2017

Macaroon Peach Jam Tarts



Found this recipe on a page ripped out from an old magazine. I love the taste of coconut combined with almond flavoring and peach jam! You can use any jam of your choice, raspberry would be another good choice. You will want to use a thicker jam, not too soft. The peach jam I used was a bit too soft, I would have liked more of the jam to show in the tart.
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/3 cup sugar
  • 3/4 teaspoon almond extract
  • 1 1/4 cup unsweetened shredded coconut, I like using angel flake
  • 1/2 teaspoon baking powder
  • 15 - 3" tart shells, placed on a baking sheet.
  • Peach jam, 1 teaspoon per shell
  1. Whisk together eggs, water, sugar, almond extract, coconut, and baking powder.
  2. Scoop 1 teaspoon of jam into each tart shell.
  3. Spoon coconut mixture over jam in each tart.
  4. Bake in 425º oven for 10 minutes then reduce heat to 350º and bake for another 15 minutes until golden brown. They will puff up as they bake, then deflate a little as they cool.
  5. Remove from oven and allow to cool.
  6. These tarts are a nice treat to enjoy warm or you can freeze them for another occasion.


2 comments:

  1. Curious if you used sweetened or unsweetened tart shells?

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    Replies
    1. Alicia, I used unsweetened tart shells.

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