Blackberry Coconut Tart

I realize it’s a busy holiday weekend- between Easter and Passover, there is a lot of food involved.  And I’m sure that many of your menus have already been planned and prepared.  But if there is any room on your dining room table, please make this tart.

I’m pretty sure every food blogger has browsed Heidi Swanson’s blog- 101 Cookbooks.  If you haven’t, then take the next 5 minutes to look through her beautiful pictures and recipes.  Last April she published an amazing book- Super Natural Every Day.  Heidi has a number of delicious recipes on her blog, and I wasn’t sure if I wanted a copy of the book.  But I kept seeing her book recipes on other blogs, so I bought a copy to add to our cookbook collection.  It’s amazing, and I wish I had thought to do this sooner.

I really didn’t know which recipe to start off with.  Every single one looks and sounds delicious.  I had been craving something a little sweet and indulgent- and Easter brunch just seemed too far away.  I know berries are not in season just yet, but I couldn’t wait to get my hands on some.  In the end I chose this tart, this way I could decorate it with some blackberries.

This dessert, that can easily be eaten for breakfast, is delicious.  There is a slightly sweet coconut flavor, but not too overwhelming.  The crust is crunchy, but the middle of this tart is soft.  I loved the berries on this, since they added a touch of tartness that I had been craving.

I took the last bite of this tart about an hour ago, and I’m already thinking of when I could make another.  This would be perfect for any brunch you may go to, or are hosting.  Make it tonight, it’ll be even tastier the next day.

Blackberry Coconut Tart
Slightly adapted from: Super Natural Every Day

Heidi had used a 8×11 inch tart pan, while I used a 9 1/2 inch round pan- I think both work well.  I did not have finely shredded coconut, and I like slightly bigger chunks of coconut in my baked goods, see what you have in your pantry.  In the recipe write-up, Heidi mentions that other fruit will also work, such as: cherries, plums or huckleberries.  If it’s possible make this tart a couple of days in advance, it was even better the next day, especially right out of the fridge.

Crust:
1 1/2 cups whole wheat flour
3/4 cup shredded coconut
3/4 cup sugar
1/2 tsp salt
10 tbsp unsalted butter, melted

Filling:
2 cups shredded coconut
1/2 cup sugar
4 large egg whites
2 cups blackberries
10-15 pistachios, crushed

Preheat the oven to 350ºF.  Butter the sides and bottom of a tart pan.

To make the crust combine the flour, sugar and salt.  Mix the ingredients well, and then add the butter.  Mix the dough together until it is a solid ball, and not dusty.  Press the mixture into the bottom of the tart pan.  Bake this for 15 minutes, then remove it from the oven and allow it to cool.

Meanwhile, prepare the filling by mixing together the coconut, sugar and egg whites.  Mix the ingredients until they are well combined.  Evenly, pour the filling into the tart, over the crust.  Then push the blackberries into the filling  throughout the tart (feel free to use more fruit).

Bake the tart for 25 minutes, or until the filling is turning a golden color.  Once the tart cools, sprinkle the top with the crushed pistachios.  Cut into slices or squares.

Birthday Fruit Tart

For my birthday Sam made an amazing fruit tart:

This is my favorite dessert in the world.  And let me tell you, I’ve bought fruit tarts from many pastries or bakeries, but this was the best tart I’ve ever had!

Remember, you can use different fruits- whatever you like.  Some suggestions: kiwis, raspberries, blackberries, plums or bananas.

Birthday Fruit Tart

For the crust:
1 1/4 cups flour
3 tbsp sugar
1/2 tsp salt
1 stick cold unsalted butter, diced
1/4 cup ice water
9-inch tart pan

For the filling:
5 extra-large egg yolks
3/4 cup sugar
3 tbsp cornstarch
1 1/2 cups heavy cream
1 tbsp unsalted butter
1 tbsp vanilla extract
1 tsp rosewater
1 pint strawberries, halved
1 pint blueberries
1/4 cup honey

In a food processor, add the flour, salt, and cold butter and pulse until crumbly.  Now slowly add the cold water until the dough comes together into a ball (you shouldn’t need all of the water).   Wrap the ball in cling wrap and put it in the fridge for a half hour.  Preheat your oven to 375ºF.

While that’s cooling off, you can work on the filling.  In a small pot, warm up the heavy cream, being careful not to let it bowl over.  In a stand mixer, beat the egg yolks together with the sugar for a few minutes until they’re nice and thick.  With the mixer on low, add the corn starch.  Now add the mixture to the milk and whisk constantly with the heat on medium low.  It will quickly begin to thicken.  When it reaches the consistency of pudding, turn off the heat and mix in the butter and vanilla (you can substitute with almost anything here; almond extract or even some good, black rum would be nice).  Transfer the mixture to a bowl and put in the fridge to cool.

Now roll the dough out on a well floured cutting board and add to a greased tart pan.  Toss it in the oven for 25-30 minutes until golden.  Remove the crust from the oven and pour the filling into the crust and smooth out with a spatula.  The filling may seem fairly firm, but don’t worry, it will soften up in the heated crust.  Now add the fruit to the top of the filling (I used strawberries and blueberries, but you can use whatever you want.  Peaches and raspberries would be good too.)  Mix the honey and rosewater together and microwave for 20 seconds, then brush it over the fruit.

That’s it!  Put the tart in the fridge to cool for 30 minutes and enjoy!

Happy Groundhog Day!

While traveling the rest of this week, the internet was not readily available (and I was busy working), so I’ll be catching up with some posts this weekend.

Today I’m celebrating another wonderful year with amazing family and friends.

Chef Sam made me a delicious birthday dinner (very similar to this one) and this exquisite dessert (from scratch)!

Happy Groundhog’s Day!

Blueberry Tart

Summer has officially arrived to Washington D.C.!  Finally!  It’s been a wonderful day of summer and warmth, just how I like it!

Although it’s been weeks since the Royal Wedding, I had made this tart for some friends that came over that night.  While we were watching this exciting event, we had a lot of little finger foods, a number of desserts, and some British drinks.

This tart was very springy-summery.  It makes a great dessert, or wonderful for a quick breakfast for the rest of the week (when you’re running out the door).  Making it with fresh blueberries would be wonderful, and the lemon zest keeps it refreshing.

Blueberry Tart
Adapted from: Sparkling Ink

3 cups of flour
1 tsp baking powder
1 cup sugar
1/4 tsp salt
juice of 1 lemon
zest of 1 lemon
1 stick of butter, cold & cut into small pieces
1 egg
3 cups of blueberries, frozen (or fresh)
1/2 cup sugar
4 tbsp corn starch

In a mixing bowl, combine the flour, baking powder, sugar and salt.  Grate the lemon, and add the zest into the mixture.  Add in cold butter.  Mix until combined, and the mixture is crumbly.  Then add the egg, and mix some more.

Mix the blueberries, sugar and lemon juice.  Add in the corn starch and toss well.

Line the baking dish (9 x 13 inches) with parchment paper.  Take half of the dough and press it into the baking dish.  Then, sprinkle the blueberry mixture on top.  Lastly, crumble the rest of the dough over the blueberries.

Bake at 375°F for 50 minutes, or until the top is golden brown.  Cool completely and cut into bars.  This was still delicious 5 days later, so it can sit out for a while!