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Coconut Tartlets

100 g shortcrust pastry
50 g butter
50 g caster sugar
1 medium sized egg
50 g desiccated coconut
strawberry jam


Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter. Place half a teaspoon of jam in the bottom of each tartlet. Cream butter and sugar until light and fluffy. Add the egg and coconut. Place 1tsp of the sponge mixture on top of the jam. Bake for about 20 minutes until the sponge is golden brown and risen.

Source: www.food.com