Instructions: Line a 20cm tart tin with sweet shortcrust pastry (or use the sweet shortcurst pastry recipe) and half fill with a mixture of 2 eggs beaten with 60gg desiccated coconut 60g ground almonds 1008 caster sugar the zest and juice of 2 limes and folded with 150ml double cream. Then fill with greengages pressing them in. Bake in a preheated oven at 190C/375F/Gas Mark5 for about 30 minutes or until set. Cover the pastry with a strip of foil if it browns too quickly.

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