1. In a large bowl, rub together 500 ml plain flour and 80 ml sugar with 160 g cold grated butter until it looks like fine breadcrumbs.
2. If you’re using a food processor, pulse gently, don’t overdo it. You still want a light texture.
3. Add 1 egg yolk and 2 tbsp iced water.
4. Mix just until the dough starts coming together.
5. If it feels too dry, add 1 tsp of extra iced water at a time.
6. If it feels sticky, dust lightly with a bit of flour. Don’t overwork it or the crust will be tough.
7. Shape into a disc, wrap in cling wrap, and refrigerate for at least 15-30 minutes.
8. Preheat your oven to 400⁰F (200⁰C).
9. Lightly grease a 9-inch pie dish.
10. Lightly flour your surface and roll the chilled dough to about 3 to 4 mm thick.
11. Gently lift it into your pie dish, pressing it into the corners without stretching. Trim the edges if needed.
12. Prick the base lightly with a fork. If your fruit mince is very moist, you can sprinkle 1 tbsp fine breadcrumbs over the base to prevent sogginess.
13. Keep about 1/4 of the dough aside for grating over the top.
14. Spoon in enough fruit mince to fill the crust generously, about 2 to 3 cups depending on your dish. Spread it evenly, but don’t pack it down too firmly.
15. Grate the reserved dough evenly over the fruit mince.
16. Sprinkle 2 to 3 tbsp flaked coconut and 2 to 3 tbsp flaked almonds over the top.

Bake

1. Bake at 400⁰F (200⁰C) for 25 to 30 minutes, or until the crust is light golden and the topping looks toasted.
2. If the edges brown too quickly, loosely cover them with foil for the last 5 to 10 min.
3. Let the tart cool for at least 15 to 20 minutes before slicing so the filling can settle properly.