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Lemon Coconut and Strawberry Flan

If Apple Jelly is unavailable then use Orange Marmalade or Strawberry Jam
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Ingredients Method

Ingredients
  

  • 1 c plain flour
  • 2 tbsp icing sugar
  • 60 g butter
  • 1 egg yolk
  • 1 tbsp water approx
  • 90 g butter
  • 2 tsp grated lemon rind
  • 1/2 c castor sugar
  • 2 eggs
  • 2 tbsp lemon juice
  • 1 1/4 c coconut
  • 1/4 c apple jelly
  • 250 g punnet strawberries halved

Method
 

  1. Sift flour and icing sugar into bowl, rub in butter. Add egg yolk and enough water to mix to a firm dough; turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 mins. Roll out on lightly floured surface large enough to line a 23cm flan tin. Spread pastry with filling, bake in moderately hot oven 10 mins, reduce heat to moderate, bake further 20 mins or until golden brown, cook to room temperature. Brush flan with half the apple jelly, top with strawberries, brush with remaining apple jelly.
  2. Cream butter, lemon rind and sugar in bowl with electric mixer, until light and fluffy; beat in eggs one at a time. Mixture might curdle slightly at this stage, but will reconstitute when coconut is added. Stir in lemon juice and coconut. Soften apple jelly over low heat.