Start with making the crust by kneading the flour, butter, cold water, salt and sugar together until you get firm dough. Roll out the dough in to a nice circle.
Spread the Rhubarb jam on the middle of the dough circle; make sure you don’t spread anything for about 3 cm’s from the sides.
Top the jam with the grated coconut and top the coconut with the sliced strawberries.
Fold the sides of the dough inward and brush with the egg, sprinkle the cane sugar on the sides.
Bake on 200 degrees Celsius until the crust is nicely browned (about 20 minutes).
Ingredients
Directions
Start with making the crust by kneading the flour, butter, cold water, salt and sugar together until you get firm dough. Roll out the dough in to a nice circle.
Spread the Rhubarb jam on the middle of the dough circle; make sure you don’t spread anything for about 3 cm’s from the sides.
Top the jam with the grated coconut and top the coconut with the sliced strawberries.
Fold the sides of the dough inward and brush with the egg, sprinkle the cane sugar on the sides.
Bake on 200 degrees Celsius until the crust is nicely browned (about 20 minutes).