Klappertert

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Description
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Ingredients

 * 1 ½ cups sugar
 * 1 ½ cups water
 * 3 cups finely grated fresh coconut (or 1 ½ cups desiccated coconut soaked in a little water, add any excess water to the 1 ½ cups water above)
 * 6 tablespoons unsalted butter, cut into small bits
 * 2 eggs plus 1 egg yolk, lightly beaten
 * 1/8 teaspoon vanilla extract
 * 2 tablespoons apricot jam
 * 1 baked short-crust pastry pie shell
 * 8 strips candied citron, 1" long by 1/8 " wide (or chopped peel or raisins)

Directions

 * 1) Preheat the oven to 350°F (180°C)


 * 1) Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. cook briskly, undisturbed, until the syrup reaches a temperature of 230 °F (110°C) on a sugar thermometer.
 * 2) Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
 * 3) Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
 * 4) In a small pan, melt the apricot jam over low heat, stirring constantly
 * 5) Brush the jam evenly over the bottom of the baked pie shell.
 * 6) Pour the coconut mixture into the pie shell, spreading it smoothly
 * 7) Bake for about 40 minutes (filling should be firm and golden brown)
 * 8) Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie (or use raisins)
 * 9) Serve warm or at room temperature; can be accompanied by whipped cream.