It’s strawberry season in New England. Red and ripe, tasting like sunshine, strawberries are my favorite fruit. I like them freshly sliced for breakfast with toast or for dessert with a bit of lemon juice.
With a buttery shortbread crust at the base and a coconut macaroon topping, naturally sweet strawberries get dressed up a bit in this Strawberry Macaroon Tart. Three tastes and textures combine to make one perfect dessert.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Strawberry Macaroon Tart
Yield: 1 9-inch tart, about 8 to 10 servings
For the pastry crust:
- 1 ¼ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 11 tablespoons unsalted butter, melted
For the filling:
- 11 ounces fresh strawberries, rinsed, dried & trimmed
- ⅛ cup all-purpose flour
- 4 large egg whites
- ⅓ cup granulated sugar
- Pinch cream of tartar
- 1 cup unsweetened dried coconut flakes
- To make the crust, combine the flour and sugar in a large bowl or in the bowl of a food processor. Add the melted butter and mix until fully combined. Remove from the bowl or food processor and press the ingredients together into the shape of a ball. Flatten the ball and wrap tightly in plastic wrap. Refrigerate for at least one hour or up to 24 hours.
- Line the outside of a 9-inch springform tart pan with aluminum foil. Remove the pastry dough from the refrigerator and plastic wrap. Using your hands, press it into the pan making sure you work all the way around the sides. Place in the refrigerator for one hour.
- While the dough is chilling, preheat oven to 400 degrees F. Place the prepared pastry crust in the oven for then minutes. Remove from oven and allow to cool completely. Lower the oven temperature to 350 degrees F.
- While the pastry crust is cooling, place the strawberries in a large bowl. Add the all-purpose flour. Toss until all the strawberries are coated with flour. Set aside.
- Whisk the egg whites, granulated sugar, and cream of tartar together in until they form soft peaks. This can be done by hand or in a standing mixer. Fold in the dried coconut flakes.
- To assemble the tart, scatter the strawberries across the bottom of the tart pan. Spoon the macaroon topping over them, pushing it to the edges of the tart pan.
- Place in the oven and bake until the edges of the pastry dough and peaks of the topping are golden and the strawberry filling is bubbling, about 45 minutes.
- Remove from the oven. Allow to cool completely.
- Serve and enjoy.
- This recipe is adapted from A Modern Way to Eat by Anna Jones. The original recipe calls for cherries instead of strawberries and is served garnish with bits of pistachio nuts.
- You can make this recipe year round using the fruits in season, such as pears in autumn or peach slices in late summer.