summer cherry macaroon tart.
do you ever get obsessed with pans or tools or ingredients in your kitchen?
i do. i am crazy in love with this rectangular tart pan.
i’ve had this cute little pan for a little over a month, and i’ve already made an insane amount of things with it: a savory tart, countless tart shells, chicken pot pie (hell yes i did!), a s’mores mousse tart, and now, this summer cherry macaroon tart.
i guess you could say things are getting pretty serious between this rectangular tart pan and i. we might be in love.
do you know what i love even more than this tart pan? cherries. and coconut. together!
yes, cherries and coconut are a match made in heaven. i feel like they compliment each other so beautifully. the brash tartness of the cherry is subdued by the playful, tropical sensibility of the coconut. they’re good for each other.
i’ve been obsessed with any and everything coconut for pretty much my entire life. the love affair started with coconut macaroons, a fixture at nearly every Jewish holiday. my mom’s macaroons were the best; each cookie was a tiny towering snowy mountain, incredibly moist and chewy, with just enough sweetness to make them irresistable.
these days, i’m the one making the macaroons in the family, and she seems to think that mine are somehow better than hers. doubtful, but very flattering, mom.
of course, i’ll share my traditional macaroon recipe with you later in the year, but this tart is such a fun re-imagining of the classic macaroon! it’s kind of perfect for summer.
the base of this tart is reminiscent of a coconut shortbread cookie: crumbly, moist and wonderfully buttery. after the base gets lovely and browned in the oven, it gets filled to the brim with macaroon filling, dotted with a perfectly ripe summer cherry, and topped off with a smattering of slivered almonds.
this summer cherry macaroon tart is pure bliss, i tell you! if you’re a coconut lover, you’ll fall head over heels for it, hard.
you could swap out the cherries for any of the lovely summer fruits available right now: raspberries, blueberries, blackberries, thick slices of peaches or plums…they’d all be just gorgeous in this tart.
a tall glass of iced tea with a thick slab of summer cherry macaroon tart sounds like such a lovely afternoon snack, don’t you think?
summer cherry macaroon tart
Yield: 1 9" round tart, 1 8" x 8" square pan, 1 14" x 4" rectangular tart pan
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
for the tart crust
1/2 cup plus 1 tablespoon all-purpose flour
1/4 cup plus 1 tablespoon unsweetened finely shredded coconut
1/4 cup plus 1 tablespoon granulated sugar (turbinado or raw cane sugar would also work here)
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, melted
for the macaroon filling
1/2 cup unsweetened finely shredded coconut
1/2 cup unsweetened large flake coconut (if you don’t have this, just use more of the finely shredded coconut)
6 tablespoons granulated sugar
pinch of kosher salt
3 large egg whites
1/4 teaspoon almond extract
1/2 teaspoon vanilla bean paste (vanilla extract works here, too)
6-7 cherries, pitted and halved
1/4 cup slivered almonds
for the tart base
preheat oven to 350 degrees F, with a rack in the middle of the oven.
generously butter your tart pan, and if using an 8” x 8” square pan, line with parchment paper, leaving paper hanging over two sides of the pan. butter the parchment paper well, and set aside.
in a medium bowl, combine flour, coconut, sugar and salt.
stir in the melted butter, mixing until everything is well combined. the mixture should look a bit crumbly, almost like a crumb topping for a streusel cake.
press the mixture firmly into the bottom of the pan in one flat layer.
bake 15 minutes, or until the tart base is lightly golden brown.
remove from oven and set aside.
for the macaroon filling
in a medium bowl, stir together the coconut, sugar, egg whites, salt, almond extract and vanilla bean paste or extract, if using. the mixture should be fairly moist.
assembling the tart
evenly distribute the cherries on the tart base, cut side down.
using your fingers, distribute the macaroon filling all around the cherries, but don’t cover them up entirely.
place in the 350 degree f oven, and bake for 16-18 minutes.
when the tart has baked for 16-18 minutes, remove from oven and sprinkle liberally with the slivered almonds. press the almonds into the macaroon filling slightly to ensure they stick in well.
return the pan to the oven to cook 2-3 minutes more, until the almonds are lightly golden and toasted.
the tart will cook a total of 18-21 minutes.
remove from oven, and allow to cool completely before removing from pan and cutting.
the tart will keep in an airtight container at room temperature for up to three days.
adapted from smitten kitchen