If you have been reading this blog for any length of time, you might know that I’m not much of a baker, especially a baker of cakes and cookies and the like. I can whip up a mean dessert and a decent tart. I prefer to keep it simple, and it doesn’t get any simpler than this Blueberry Macaroon Tart, a gluten-free version of Heidi Swanson’s Macaroon Tart with blackberries and pistachios. Super Natural Every Day is my newest cookbook and it’s finding a permanent place on my kitchen counter.
I first made this tart for my friend Patricia and took the leftovers to the office. My colleagues raved about it and several of them demanded the recipe. It really is effortless, with a handful of ingredients. Butter. Coconut. Some flour and sugar. Berries. I made it gluten free because despite my predilection for French bread and apple gallettes, I’m sensitive to wheat and try to use a variety of different flours in my kitchen. I used oat flour because it was what I had on hand, and natural cane sugar, which is what was called for in the recipe. I generally do stay away from sugar on a daily basis and see it more as a treat, so when I do indulge I prefer it to be as natural as possible.
So without much ado, a delicious tart that is also healthy. Bonus.
Gluten-Free Blueberry Macaroon Tart
For the crust:
1 1/2 cups / 6 oz / 170g gluten free oat flour
3/4 cup / 2 oz / 60g unsweetened finely shredded coconut
3/4 cup / 3.75 oz / 106 g sifted and lightly packed natural cane sugar
scant 1/2 teaspoon sea salt
10 tablespoons / 5 oz / 140g unsalted butter, melted
For the filling:
2 cups / 5 oz / unsweetened finely shredded coconut
1/2 cup / 2.5 oz / 70g sifted and lightly packed natural cane sugar
4 large eggs whites
8 ounces / 225 g fresh blueberries
1/3 / 1.5 oz / 45g crushed, toasted hazelnuts or pistachios
1.) Preheat the oven to 350F / 180C with the rack in the middle. Butter a 8×11-inch / 20cm by 28cm tart pan and line the bottom and sides with parchment paper.
2) Make the crust: combine flour, coconut, sugar and salt in a large bowl. Stir in the melted butter and mix until crumbly and sticky. Firmly press the mixture into the bottom of the prepared pan forming a solid, flat layer. Bake for 15 minutes or until barely golden. Remove from oven and set aside.
3.) While the tart crust is in the oven, prepare the filling: combine the coconut, sugar, and egg whites. Mix until well combined.
4.) Distribute the blackberries across the tart crust. Drop dollops of the macaroon filling over the top, pressing it around into the spaces between the berries, ensuring not to cover them completely.
5.) Bake for 20 to 25 minutes, until the macaroon filling is deeply golden. Let the tart cool, then garnish with the nuts before slicing into squares.