To make the pastry case, Place the flour and icing sugar into a mixing bowl with the butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add enough cold water to mix to a dough and allow to rest for 10 minutes.
Roll out the pastry and use to line a 20cm(8in) round fluted flan case. and chill for at least 30 minutes.
Preheat the oven to 200ºC (190ºC fan)/400ºF/gas mark 6. Line the pastry case with baking parchment and fill with baking beans. Bake for 10 minutes.
Remove the paper and beans and bake for another 10 minutes or until just golden.
Meanwhile pit the cherries.
Once the pastry case is cooked, reduce the oven temperature to 180ºC (160ºC fan)/350ºF/gas mark4. Spread the jam if using over the base of the pastry case.
To make the filling, beat together the butter and sugar until very pale and fluffy, then beat in the beat in the eggs one at a time. Fold in the coconut.
Spread the coconut mixture level in the pastry case then arrange the cherries on top, pressing down into the mixture.
Bake for 35–40 minutes until the filling is well risen and golden. Allow the tart to cool in the tin for at least 15 minutes before removing from the tin. Serve hot or cold.
Nutrition information is approximate and is meant as a guideline only.