This Blackberry Macaroon Tart is everywhere these days!
It may be because Super Natural Every Day is making a huge splash on bestseller lists, Smitten Kitten featured and gushed about it, and oh yeah, Martha Stewart gave it some prime real-estate (and let’s take a quick second to talk about brand management at its best…illegal stock sale, what?), but that’s just a guess.
My expectations were over the moon. They were Buzz Lightyear’s “To infinity and beyond high.” They were (insert *small sigh* here) too high.
Don’t get me wrong. This tart was delicious, SO easy to make, and very easy on the eyes. The clouds of coconut provided a subtle pillow for the tangy, almost-in-season blackberries, and the salty pistachios provided a delightfully salty crunch with each bite. Still, I must admit, it was not grand.
Although I swapped out the crust for a Passover friendly crust, which may have hindered its wow-factor, I am not convinced that you should make this Blackberry Macaroon Tart if you’re stranded on a deserted island with ingredients for only one tart. (Stop for a minute. Life can’t be all that bad if you’re stranded on an island and are still thinking about making a tart.)
But, it’s definitely good enough. And while I’m being philosophical for a moment, sometimes good enough is all right by me.
Blackberry Macaroon Tart: Passover Style (adapted from Super Natural Every Day)
- 1/2 cup almond flour
- 1/2 cup matzo cake meal
- 1/2 cup plus 1 tablespoon unsweetened finely shredded coconut
- 1/2 cup plus 1 tablespoon natural cane sugar
- 1/4 teaspoon fine grain sea salt
- 7 tablespoons unsalted butter, melted
- 1 1/2 cups unsweetened finely shredded coconut
- 6 tablespoons natural cane sugar or lightly packed light brown sugar
- 3 large egg whites
- 6 ounces fresh blackberries, halved
- 1/4 cup pistachios, crushed
- Preheat oven to 350°F with a rack in the middle of the oven.
- Spray 9-inch round tart pan with a removable bottom or an 8-inch square baking pan with PAM (you’re supposed to butter parchment and sides of pan, but I didn’t need to)
- Combine flour, coconut, sugar and salt in a medium bowl. Stir in melted butter until evenly distributed in dry ingredients. If you want to go above and beyond, process the dry ingredients in a food possessor for a bit, then add the butter.
- 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.
- 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 bronzed.
- Let tart cool, then garnish with the crushed pistachios. Slice and serve! (Or seal tightly and keep at room temperature for 1-2 days)