Reviews

Add Rating & Review

Back to Blackberry Macaroon Tart

All Reviews for Blackberry Macaroon Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Blackberry Macaroon Tart

Recipe Summary

Yield: Makes 24 squares

Ingredients

FOR THE CRUST:

1 1/2 cups white whole-wheat flour

3/4 cup unsweetened finely shredded coconut

3/4 cup sifted and lightly packed natural cane sugar

1/2 teaspoon fine-grain sea salt

10 tablespoons unsalted butter, melted

FOR THE FILLING:

2 cups unsweetened finely shredded coconut

1/2 cup sifted and lightly packed natural cane sugar

4 large egg whites

8 ounces fresh blackberries, halved

1/3 cup pistachios, crushed

Gallery

Blackberry Macaroon Tart

Recipe Summary

Yield: Makes 24 squares

Blackberry Macaroon Tart

Blackberry Macaroon Tart

Blackberry Macaroon Tart

Recipe Summary

Yield: Makes 24 squares

Recipe Summary

Yield: Makes 24 squares

Yield: Makes 24 squares

Makes 24 squares

Ingredients

Ingredients

  • 1 1/2 cups white whole-wheat flour

  • 3/4 cup unsweetened finely shredded coconut

  • 3/4 cup sifted and lightly packed natural cane sugar

  • 1/2 teaspoon fine-grain sea salt

  • 10 tablespoons unsalted butter, melted

  • 2 cups unsweetened finely shredded coconut

  • 1/2 cup sifted and lightly packed natural cane sugar

  • 4 large egg whites

  • 8 ounces fresh blackberries, halved

  • 1/3 cup pistachios, crushed

Directions

Preheat oven to 350 degrees, with rack in middle of oven. Butter an 8-by-11-inch tart pan and line bottom and sides with parchment paper.

Make the crust: Combine flour, coconut, sugar, and salt in a large bowl. Stir in melted butter and mix until dough is crumbly. Firmly press mixture into bottom of prepared pan. Bake until just golden, about 15 minutes. Remove and set aside to cool slightly.

Meanwhile, make the filling: Combine coconut, sugar, and egg whites. Stir until well combined.

Arrange blackberries in crust. Evenly top berries with small dollops of macaroon filling.

Bake for 20 to 25 minutes, until peaks of macaroon filling are deeply golden. Let cool, and garnish with pistachios. Slice into small squares.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Blackberry Macaroon Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Blackberry Macaroon Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest