Simon Rimmer served up a delicious coconut Bakewell tart on Sunday Brunch.

The ingredients for the pastry are: 300g plain flour, 150g butter, 30g caster sugar, 1 egg, a little milk to bind and Egg wash.

For the filling: 180g butter, 180g caster sugar, 100g ground almonds, 80g dessicated coconut, 30g plain flour, 3 eggs, Finely grated zest 1 lemon and 150g pineapple jam.

For the icing: 500g icing sugar and 75ml lemon juice.

Garnish with toasted flaked almonds.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.