* Exported from MasterCook *
Macaroon Tart
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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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 -- scant
10 tablespoons unsalted butter -- melted
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 pistachio nuts -- crushed
Preheat the oven to 350F. with a rack in the middle of the oven. Butter and 8x11-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 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 the crushed pistachios before slicing into small squares.
Makes 24 bite-sized squares
AuthorNote: for those who can't be bothered with fussy tart crusts, this recipe is expressly for you. The coconut crust is pressed into the pan with your fingers and topped with juicy blackberries that bleed beautifully into neighboring macaroon dollops. Don't limit this tart to blackberry season - cherries, plums, huckleberries, and blueberries all work well as substitutes. You can also substitute whole wheat pastry flour or spelt flour in the crust, if need be.
Source:
"Super Natural Everyday by Heidi Swanson, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"24 bite-size pieces"
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Per Serving (excluding unknown items): 187 Calories; 12g Fat (54.0% calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 26643 1440 4860 0 0 26643 1440 0 900166 0
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