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“Sunset magazine's kitchen developed and published this recipe (in the early 1970's) after having tasted this delicacy on the French island of Guadeloupe. They were able to duplicate the flaky pastry and rich macaroon-type filling. It's easy to make and can be finished ahead of time (needs to chill) for an impressive dessert.”
READY IN:
1hr 50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
  2. With a pastry blender, cut in butter until fine particles form.
  3. Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
  4. Set aside 1/3 of the pastry for lattice strips.
  5. On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
  6. Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
  7. Bake in a 325*F oven for 8 minutes.
  8. Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
  9. Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
  10. Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
  11. Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.

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