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Jam macaroon tart

  • 0:30 Prep
  • 0:45 Cook
  • 10 Servings


  • 220g unsalted butter, softened
  • 250g plain sweet biscuits (see note)
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 cup almond meal
  • 2 egg whites
  • 2 cups shredded coconut
  • 1/2 cup raspberry jam


  • 1
    Preheat oven to 180°C/160°C fan-forced.
  • 2
    Place 90g butter in a heatproof, microwave-safe bowl. Microwave, covered, on MEDIUM-LOW (30%) for 30 seconds to 1 minute or until melted. Cool for 5 minutes. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add melted butter. Process until just combined. Press into base and side of a 3cm-deep, 24cm (base) loose-based round fluted flan tin. Refrigerate for 10 minutes.
  • 3
    Using an electric mixer, beat remaining butter and 1/2 cup sugar in bowl until light and fluffy. Add eggs. Beat to combine. Fold in almonds. Spread mixture evenly into prepared case. Smooth top. Bake for 20 minutes or until golden.
  • 4
    Meanwhile, combine egg whites, shredded coconut and remaining sugar in a small bowl.
  • 5
    Spread jam over almond filling. Spoon over coconut mixture. Bake for 25 minutes until set. Cool in tin. Carefully remove from tin. Serve.

Source: taste.com.au


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