Wednesday, July 23, 2014

Cherry Macaroon Tart


Yes, another cherry tart recipe. You gotta make hay while the sun shines, right? Unlike strawberries, cherries are only good and cheap for a few weeks. Now's the time, so get pitting. And quit your whining about stained cuticles - the grocery store sells latex gloves, ya big baby.

I'm really not much for cherry pie, Billy Boy. (Did I just give you an ear worm? You're welcome!) Fruit pies seem so wet when compared with cake, the world's most perfect food. But I saw a similar recipe to this one on 101 Cookbooks, and I knew I had to tinker with it. I wound up with something chewy and crunchy, which I love. I'll probably give it another look around Passover, since macaroons are an essential ingredient in our weeklong anti-cleanse. But I digress...


Cherry Macaroon Tart
3/4 pound red cherries (340g)
1 cup (130g) all-purpose flour
5 1/3 cups sweetened shredded coconut, divided (14oz bag, 395g)
1/4 cup brown sugar (45g)
1/4 teaspoon of salt
7 tablespoons unsalted butter (105g), melted
2 large egg whites (70g)

9" tart pan with removable bottom


Preheat oven to 350° (325° convection), and spray the tart pan. Stir together the butter, flour, brown sugar, salt and 1 cup (80g) of coconut. Knead it into a ball, then press into tart pan and up sides. The crust won't be perfect, but what in this life is? Bake for 15 minutes while you get on with slicing the cherries in half and removing the pits.


If you are the cautious type, you may want to bake your tart on a tray in case heavenforbid it should leak onto the oven floor and fill your kitchen with smoke. Last week, I was the uncautious type, and I dropped a pie crust on the floor as I was taking it out of the oven without a tray to bolster it. That was bad.

Mix the coconut and egg whites together, then blob them on the crust with the cherries. I know that blob is an inelegant way to phrase it, but don't mash the coconut down into a flat mass. It should have lots of bumps with cherries peaking through. Like this.


Bake for 35-40 minutes, depending on how brown you like it. Cool completely on rack, then slide onto serving platter.

Serves 6-8, depending on how much your guests like coconut.



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