a heart for tart

So I am now the proud new owner of a tart pan. This of course means that there will be a large number of tart posts in the near future as it’s something new and unexplored. I’ve only really been exploring baking for the past 6 months or so, and as I’m sure you’ve experienced, there is a pan for everything. Meaning there is always a pan you want need. Luckily my very kind husband is understanding and very encouraging, and I know all the right places to look to find a decent deal. And all of this led to my new pan, and a whole list of must-make-soon tarts. This one in particular was a hit—especially a la mode. It’s perfect for those with a sweet tooth, and the blackberries and pistachios lure in the rest (those people who ordinarily would “no thanks, I’m on a diet” me when I offer them a slice). And this recipe is from scratch–the most simple homemade recipe I have ever made. Really.

blackberry and coconut macaroon tart
(adapted from smittenkitchen who adapted it from Super Natural Everyday)


1 cup plus 2 tablespoons whole wheat flour
½ cup plus 1 tablespoon sweetened shredded coconut
½ cup plus 1 tablespoon sugar
¼ teaspoon fine grain sea salt
6 tablespoons unsalted butter, melted
  • Preheat oven to 350°F with a rack in the middle of the oven. Line the bottom of a 9-inch round tart pan with a removable bottom or an 8-inch square baking pan with parchment. Generously butter parchment and sides of pan.
  • Combine flour, coconut, sugar and salt in a medium bowl. Stir in melted butter until evenly distributed in dry ingredients. Press mixture firmly in the bottom of the pan to form a solid, flat layer.  Bake for 15 minutes, or until lightly golden. Remove and set aside to cool for a few minutes while you prepare the filling.


1 ½ cups sweetened shredded coconut
6 tablespoons lightly packed light brown sugar
3 large egg whites
6 ounces fresh blackberries (whole or halved)
¼ cup pistachios, crushed
  • Stir together coconut, sugar and egg whites. Evenly distribute blackberries across tart base. Using a small spoon or your fingertip, drop little tufts of macaroon filling around the blackberries, allowing them to stay at least partially uncovered.
  • Bake for 20 to 25 until the peaks of the macaroon filling are golden. Let tart cool, then sprinkle with the crushed pistachios before slicing into skinny wedges or small squares. I recommend a scoop of ice cream, and enjoy!

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