📝 About This Recipe
Hailing from the sun-drenched Les Saintes islands in Guadeloupe, the 'Agony of Love' is a poetic masterpiece of French Antillean pastry. This exquisite tart features a buttery shortcrust base layered with luscious coconut jam and topped with a cloud-like génoise sponge. Traditionally prepared by sailors' wives to welcome their husbands back from sea, it offers a perfect balance of tropical sweetness and sophisticated French technique.
🥗 Ingredients
Shortcrust Pastry (Pâte Brisée)
- 250 grams All-purpose flour (sifted)
- 125 grams Unsalted butter (cold and cubed)
- 1 tablespoon Granulated sugar
- 3-4 tablespoons Ice water
- 1 pinch Salt
Coconut Jam Filling
- 200 grams Grated coconut (freshly grated preferred, or unsweetened desiccated)
- 150 grams Brown cane sugar
- 100 ml Water
- 1 piece Cinnamon stick
- 1 piece Vanilla bean (split and seeds scraped)
- 1 teaspoon Lime zest (finely grated)
- 1 tablespoon Dark rum (optional but authentic)
Génoise Sponge Topping
- 3 large Eggs (at room temperature)
- 100 grams Granulated sugar
- 100 grams All-purpose flour (sifted twice)
- 1/4 teaspoon Nutmeg (freshly grated)
👨🍳 Instructions
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1
Prepare the pastry by rubbing the cold cubed butter into the flour, sugar, and salt using your fingertips until the mixture resembles coarse breadcrumbs.
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2
Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Shape into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
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3
In a medium saucepan, combine the grated coconut, cane sugar, water, cinnamon stick, and vanilla seeds/pod. Simmer over medium-low heat for 15-20 minutes until the mixture thickens into a jam-like consistency.
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4
Remove the coconut jam from heat; stir in the lime zest and dark rum. Remove the cinnamon stick and vanilla pod, then let it cool completely.
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5
Preheat your oven to 180°C (350°F). Grease a 9-inch (23cm) tart pan with a removable bottom.
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6
Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Line the tart pan with the pastry, trim the edges, and prick the base with a fork.
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7
Spread the cooled coconut jam evenly over the bottom of the pastry shell.
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8
To make the génoise, place the eggs and sugar in a large bowl. Using an electric mixer, beat on high speed for 5-8 minutes until the mixture is thick, pale, and leaves a trail (ribbon stage).
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9
Gently fold the sifted flour and nutmeg into the egg mixture using a spatula, being careful not to deflate the air bubbles.
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10
Pour the génoise batter over the coconut jam layer, smoothing the top gently with a spatula to ensure it covers the edges.
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11
Bake for 30-35 minutes until the sponge is golden brown and a toothpick inserted into the center comes out clean.
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12
Allow the tart to cool completely in the tin before removing. This allows the jam to set and the flavors to meld.
💡 Chef's Tips
For the most authentic flavor, use freshly grated coconut rather than the dried variety. Ensure your coconut jam is completely cool before adding the génoise layer to prevent the sponge from becoming soggy. When folding the flour into the eggs, use a figure-eight motion to maintain the volume of the sponge. If the top browns too quickly in the oven, cover loosely with a piece of aluminum foil for the last 10 minutes. Traditionally, this tart is even better the next day once the moisture from the jam has softened the pastry slightly.
🍽️ Serving Suggestions
Serve at room temperature with a dollop of lightly sweetened whipped cream. Pair with a small glass of 'Ti' Punch' (white rum, lime, and cane syrup) for a true Caribbean experience. Enjoy alongside a cup of strong Caribbean coffee or a fragrant vanilla-infused tea. Garnish with a few toasted coconut flakes or a dusting of powdered sugar for a professional finish. Serve as the grand finale to a meal of Grilled Snapper or Colombo de Poulet.