The recipe for these Blackberry Coconut Macaroon Tarts—which you may have seen on other blogs—comes from Heidi Swanson’s oh-so-popular new cookbook, Super Natural Every Day. And there’s a good reason these tarts and many of Heidi Swanson’s recipes are taking food blogs by storm: they taste so darn good.
I brought these tarts to a Mother’s Day celebration held at my parents’. Our party for the afternoon included my parents, Sam’s parents, my sister Laurel and brother-in-law Joe, in addition to Sam and me. After a delicious lunch of grilled leg of lamb with tarragon, lentil, & bulgur salad and spinach salad, we headed to a local park to play bocce ball. We were lucky to get a bocce ball lane because the park was brimming with people enjoying a sunny afternoon with their families. After a close game (my team lost!), we went back to my parents’ and ate these tarts with coffee and tea. The crunchy coconut infused crust is topped with chewy macaroon filling studded with tart blackberries. Needless to say, these were a huge hit, and I can’t wait for the next special even to make them again.
Heidi Swanson uses a 8 x 10-inch tart pan, but I successfully used 6 4.5-inch tart pans with the same amount of dough and filling. Experiment with whatever size pans you have on hand; the tart is fairly forgiving.
Blackberry Coconut Macaroon Tart
Recipe by Heidi Swanson, Super Natural Every Day
1½ cups (6 oz.) white whole wheat flour
¾ cup (2 oz.) unsweetened finely shredded coconut
¾ cup (3.75 oz.) sifted and lightly packed natural cane sugar
Scant ½ teaspoon fine-grain sea salt
10 tablespoons (5 oz.) unsalted butter, melted
2 cups (5 oz.) unsweetened finely shredded coconut
½ cup (2.5 oz.) sifted and lightly packed natural cane sugar
4 large egg whites
8 ounces fresh blackberries, halved
? cup (1.5 oz.) pistachios, crushed
Make the Blackberry Coconut Macaroon Tart
Preheat the oven to 350°F with a rack in the middle of the oven. Butter an 8 by 11-inch tart pan (or equivalent) and line the bottom and sides 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 prepared pan (it should form a solid, flat layer). Bake for 15 minutes or until barely golden. Remove and set aside to cool for a few minutes.
In the meantime, prepare the coconut macaroon filling by combining the coconut, sugar and egg whites. Mix until well combined.
Evenly distribute the blackberries across the tart base. Now drop little dollops of the macaroon filling over the tops of them (I dirty up my hands for this part), and mush and press the coconut topping around into the spaces behind the berries. Be sure to at least let some of the colorful berries pop through for visual flair.
Bake for 20 to 25 minutes, until the peaks of the macaroon filling are deeply golden. Let the tart cool, then garnish with crushed pistachios before slicing into small squares.