Preheat oven to 180 degrees Celsius/160 degrees Celsius fan forced.
For the pastry start by removing your pastry from the freezer and leave it to defrost.
While this is defrosting get 2 pieces of baking paper and cut each into four. Scrunch up each piece to make it easier to work with.
Place one piece in each tart case except for one.
With the fourth one you will need to take out the removable base and use the tart case to cut out the pastry.
Place each cut piece of pastry in the cases and then line and add the last piece of pastry.
The steps to preparing the pastry for baking
Cover the pastry with another piece of baking paper and then fill with rice, this is to blind bake the pastry.
Cook at 180 degrees Celsius/160 degrees Celsius fan forced for 15 minutes.
Remove from the oven and take out the rice.
You can pour the rice into a container and keep with the top sheet of baking paper for future blind bakes. Do not throw away the rice, but do not keep it for cooking.
Next you will need to remove the seeds from the cherries. To do this you can use a cherry pip or if you do not have one of these just cut out the seeds with a knife. If using a cherry pip you then cut the cherries in half.
Combine the jam with the fresh cherries. Divide the mixture between the 4 tart cases, filling them each about halfway.
Add the cherries to the tart then cover with the coconut topping
To make the topping, combine the egg, sugar and coconut and mix together with a wooden spoon.
Spoon the mixture on top of the jam filling and spread out a little to cover the whole tart.
Bake at 180 degrees Celsius/160 degrees Celsius fan forced for 20 minutes or until golden.
Serve as is, or with some whipped cream on top. You can also dust with a little icing sugar.
This is how it looks inside. Yum!
For this recipe I used some homemade cherry jam, you can use store bought or any other flavour jam and fruit that you would like.