from: Ila

Cream butter and sugar. Beat in egg yolk. Add almond extract and rice flour. Beat egg white until stiff. Fold into creamed mixture. Stir in coconut. Spoon a scant tsp. jam into each tart shell. Top with approx. 1 tsp. batter. Bake at 375° for 15 - 20 minutes, until the tarts are a light golden brown on top.