For the pastry: Pile flour on the work surface, mix with salt and sugar and make a well the center. Cut cold butter into small pieces and arrange around the well. Add an egg and approximately 30 ml of lukewarm water (approximately 1/6 cup) to the well and chop all ingredients with a knife until crumbly. Quickly knead into a smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out pastry between two 2 sheets of baking paper thinly and line tart pan with it, making an edge all around.
For the topping: Spread jam on pastry. Combine coconuts, chopped almonds and sugar and spread on the jam.
Bake in preheated oven at 180°C (approximately 350°F) for about 35-40 minutes or until golden. Melt butter and whisk with cream. 10 minutes before the end of baking, spread cream in the tart. Remove from the pan and cool. Serve as needed.