Raspberry Coconut Tarts
|Raspberry jam||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Glace cherries||1⁄4 Cup (4 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs), melted|
Line 8 tart or muffin tins with pastry.
Spoon a heaping teaspoon jam into each.
Beat egg, add remaining ingredients and blend.
Spoon filling into tarts.
Bake at 425F for 10 minutes, reduce temperature to 350F and bake until filling is set, about 15 to 20 minutes.
Cool before serving.