Friday Pie Day: Blueberry and Coconut Tarts

For the last month or so, I seem to be run off my feet constantly. Work has been super busy, but there's been loads of other stuff I've been trying to do as well, I can barely keep up with myself!

So when I realised that Friday Pie Day was looming, without a pie in mind to bake, I started to panic. Yes, I have pie deadlines to stick to.

Luckily, I had a bit of sweet shortcrust pastry in the freezer for such an emergency. But what to do with it?

Cue a speedy grab of fresh blueberries from the market, plus a triumphant pickup of flaked coconut from my tin of random baking bits. And voila, these Blueberry and Coconut Tarts were born.

Phew! I didn't think I would make it.

Blueberry and Coconut Tarts

Makes 12 (cupcake size):

1) Preheat the oven to 180 degrees C. Roll out the pastry on a floured surface, and use a 3" round cutter to stamp out 12 rounds. Transfer to line a cupcake tray, pricking each base with a fork.

2) Cover each pastry base with foil and baking beads. Bake blind for 10 minutes. Allow to cool.

3) Lightly mash the berries in a bowl.

4) Mix together the honey, cornflour and zest, then add to the berries.

5) Sprinkle some coconut on the base of each pastry base. Spoon in the berries, then add the remaining coconut on top.

6) Return to the oven for about 35-40 minutes.

In the last 10 minutes or so, cover the tray with foil to avoid the coconut overbrowning - like mine did, whoops!

Pie out.

Read my other Friday Pie Day adventures.

Other fruity recipes you might like.