I love to cook but I am not that big on baking. At least, I thought I wasn’t. It seems like anytime I embark on something new and exciting in the kitchen these days, it’s to bake something. This has turned out to be simultaneously good and bad — I am grateful for the baking success, but not so fond of having delectable baked goods constantly within arm’s grasp! 😉
I can’t take the credit for this latest creation, which I discovered while reading Smitten Kitchen (one of my very favorite non-wedding blogs — check it out!). **Note: SK adapted the recipe from the one in Super Natural Everyday — just another affirmation that it’s near-impossible to trace the origins of a recipe!!
My love for blackberries is akin to my love for bananas — I go crazy for anything with them. So, once I saw this recipe pop up in my Google reader, I knew I had to make it. Our family Easter supper afforded me the perfect excuse to whip this up. Although I typically do not advise one to try out new recipes for things you’re taking to feed others, I was lucky this time. As always, I made a few adjustments so I will share “my take” on her recipe below.
Blackberry Coconut Tart with Toasted Pistachios – Yield: 8-12 servings, depending on the size of the slices!
for the crust…
- 1 cup and 2 TBS of unbleached white flour (or whole wheat flour) — I prefer Bob’s Red Mill flours
- 1/2 cup plus 1 TBS of unsweetened finely shredded coconut (I used coconut flakes (Bob’s Red Mill again) because I had it on-hand. I pulsed most of it in the food processor but I didn’t mind the extra texture.) 🙂
- 1/2 cup plus 1 TBS natural cane sugar (I used Wholesome Sweeteners‘ organic sugar)
- Generous 1/4 tsp fine grain sea salt (I used HimalaSalt pink sea salt)
- 6 TBS unsalted butter, melted
- 1.5 cups unsweetened finely shredded coconut (again, used my coconut flakes)
- 6 TBS natural cane sugar
- 3 large egg whites
- 6 oz. fresh blackberries, halved (I halved some, and left the smaller ones whole)
- 1/4 cup pistachios, unsalted & toasted — crushed (I kept most in-tact, and probably used closer to 1/3 cup since I love pistachios!)
- Preheat oven to 350 degrees Fahrenheit.
- Generously butter the bottom and sides of a 9.5″ round tart pan (I got mine for $11 at Williams-Sonoma — a steal!)
- Combine flour, coconut, sugar and salt in a medium bowl. Stir in melted butter to incorporate with the dry ingredients.
- Press mixture firmly into the bottom (and slightly up the sides) of the tart pan to create a solid, flat “crust” shape.
- Bake crust for 15 minutes, or until lightly golden. Take out to cool while you prep the filling.
- Stir together coconut, sugar and egg whites for the filling.
- Evenly place blackberries across the crust — I started from the outside in a circle and moved toward the center in concentric rings. I placed leftover blackberries at random once I had the majority evenly distributed.
- Using your fingertips, spread the filling around the blackberries and throughout the tart, leaving the tops of the blackberries uncovered. (It would save a ton of time to put the filling in first and press in the blackberries, but I’m not sure if they’d be as securely anchored in the filling…)
- Bake 20-25 mins until the peaks of the filling are golden brown.
- Let tart cool for 15-20 minutes, and then press in your pistachios.
- I then sprinkled about 1 TBS of HimalaSalt over the top of the tart and baked for another 5 minutes to set with the pistachios.
- Slice into wedges and serve! Would be phenomenal alongside vanilla bean ice cream, but perfectly scrumptious on its own.