= TART DOUGH =
200g cake flour
60g icing sugar
100g unsalted butter, softened
1 XL egg (70g)

Combine butter and icing sugar and mix till light and fluffy using the hand mixer. Add the egg gradually and mix well. Stir in the flour and mix well on low speed. Wrap in cling wrap and chill dough in fridge for at least 2 hours. Roll out the dough and cut out rings using a dough cutter and line the tart rings. Chill for half hour. Wrap with foil, bake at 180°C for 20 minutes. Remove foil and bake for additional 10-15 minutes till the tart is slightly brown. Cool.

= COCONUT FRAGIPANE =
30g unsalted butter, softened
30g icing sugar
1 XL egg
few drops of vanilla paste
20g almond meal
25g shredded coconut, unsweetened
10g all purpose flour

Cherry compote

Assemble
Preheat oven to 190°C. Spread as even a layer as you can of cherry compote onto the half baked tart base. Top with coconut frangipane, spreading to cover the entire surface of the tart. Bake for 30 minutes or when till the tops have browned. Remove from oven and leave to cool thoroughly before dusting icing sugar over the top.