Jeanette's Cakes

Apple Tarts with Coconut Cream and Spekulaas Crumble –

makes 4 individual 4” tarts

Pastry Dough

  • 120g/1cup all-purpose flour
  • 50g/ 1/3 cup powdered sugar
  • 20g fine shredded coconut meal
  • Pinch of salt
  • 75g/1/3 cup cold butter
  • 15ml/1 tablespoon egg


  1. Add the flour, icing sugar, coconut meal and salt to a bowl
  2. Cut the cold butter into little pieces and add to the dry ingredients
  3. Rub the butter and dry ingredients together with your fingers until you have a crumbly dough
  4. Add a tablespoon of egg to the dough and knead everything into a single mass, add a bit of flour if the dough is too sticky, add a few drops of egg if it is too dry
  5. Flatten the ball of dough into a disc, wrap in clingwrap and let it rest in the refrigerator for 1 hour

Coconut Cream

  • 75g ¾ cup finely shredded coconut
  • 35g/ 2 ½ tbs soft butter
  • 35g ¼ cup powdered sugar
  • ½ egg
  • 5ml/ 1 tsp cornflour (corn-starch)


  1. Beat the butter with a spatula or whisk until soft and creamy, then add the coconut and icing sugar and beat until you have a smooth mixture
  2. Add the egg and corn-starch and beat a bit longer

Apple Filling

  • 3-4 small apples peeled, cored, and quartered. Sliced into thin slices
  • ¼ cup sugar

Spekulaas Crumble

  • 75g ½ cup all-purpose flour
  • 50g brown sugar
  • 2.5ml spekulaas spice
  • Pinch of salt
  • Pinch of baking powder
  • 35g cold butter
  • 10ml milk
  • 5ml egg

Directions –

  1. Add the flour, sugar, spice, salt, and baking powder to a bowl
  2. Rub the butter into the flour to obtain a crumbly dough
  3. Add the milk and egg and continue rubbing it between your fingers until you have a crumbly mixture. Squeeze some of the dough between your fingers to produce larger crumbs


  1. Divide the dough into 3 pieces
  2. Roll each piece of dough out to 3mm on a floured counter
  3. Line the tart pans
  4. Gather the leftover dough and use this to produce the fourth tart shell
  5. Divide the coconut cream between the 4 tart pans
  6. Arrange the sliced apples on top of the coconut cream and sprinkle with sugar
  7. Spoon the crumble topping on top of the apples
  8. Bake the tarts for 25 – 30 minutes in a pre-heated oven of 180C or 325F

Serve warm or cold with cream, ice-cream or just as is