Macaroon Tart
From Super Natural Every Day by Heidi Swanson.- Ingredients:
- Crust:
- 1 1/2 c. white whole wheat flour
- 3/4 c. unsweetened finely shredded coconut
- 3/4 c. natural cane sugar
- 1/2 tsp fine sea salt
- 10 tbsps unsalted butter, melted
- Filling:
- 2 c. unsweetened finely shredded coconut
- 1/2 c. natural cane sugar
- 4 large egg whites
- 8 oz. fresh blackberries (feel free to swap any berry/cherry you can find in season)
Preheat oven to 350 with a rack in the middle of the oven. Butter an 8x11-inch (or equivalent) tart pan and line the bottom with parchment paper.
To make the crust, in a large bowl combine the flour, coconut, sugar, and salt. Stir in the melted butter and mix until dough is crumbly but no longer dusty looking. Firmly press the mixture into the bottom of the pan. Bake for 10-15 mins until barely golden. Remove and set aside to cool a bit.
In the meantime, prepare the coconut macaroon filling by combining coconut, sugar, and egg whites. Mix until well combined.
Evenly distribute the fruit across the tart base. Drop little dollops of macaroon filling over the tops of them, and mush and press the coconut topping around into the spaces behind the berries. Be sure to let some of the berries pop through.
Bake 20-25 minutes until the peaks of the macaroon filling are deeply golden.