👨‍🍳 조리법

1. 1

   Prepare the pastry: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add iced water, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. 2

   Prepare the filling: In a saucepan, combine grated coconut, brown sugar, 1/3 cup water, and nutmeg. Cook over low heat, stirring constantly, for about 10 minutes until the mixture thickens and the sugar dissolves. Stir in 1 tbsp butter until melted. Remove from heat and let cool.

3. 3

   Preheat oven to 350°F (175°C). Lightly grease a baking sheet.

4. 4

   Roll out the chilled pastry dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut out circles.

5. 5

   Place the pastry circles on the prepared baking sheet. Gently pinch the edges of each circle with your fingers to create a tart shell, forming a slightly raised rim. You can also use a fork to poke a few holes in the bottom of each shell to prevent puffing.

6. 6

   Spoon the cooled coconut filling into each pastry shell, filling them about two-thirds full. If using, top each with a maraschino cherry half.

7. 7

   Bake for 20-25 minutes, or until the pastry is golden brown and the filling is lightly caramelized. Let cool completely on the baking sheet before serving.