It’s the dead of Winter and cherries are making a come back – not just in supermarket but in full force at Costco. Has all this crazy weather fooled the poor cherry trees to produce cherries at the wrong time? Or rationally thinking, somewhere else in the world it’s Summer and considering this is a global economy, the US has imported these cherries from somewhere where the weather is warmer. I’ll go with the former choice ;)
Either way, now I have an excuse to remake this cherry macaroon tart recipe that was a tad too sweet the first time I made it.
Recipe tip: 8×11 pans are boring now-a-days! Get creative and use different size tart pans. I’ve used this recipe to make an 8 inch tart pan and 2-3 3 inch tarts! I’d also imagine that a drizzle of dark chocolate would make this tart even more decadent.
- 1/2 pound cherries, washed
- 1 1/2 cups all purpose flour
- 2 3/4 cup unsweetened finely shredded coconut (divided)
- 1 cup raw cane (or brown) sugar, lightly packed (divided)
- scant 1/2 teaspoon fine grain sea salt
- 10 tablespoons unsalted butter, melted
- 4 large egg whites
Preheat oven to 350F degrees with racks in the middle. Butter an 8×11 tart pan (or rough equivalent) and line with parchment paper. Pit the cherries , tear each cherry in half, and set aside.
In a large bowl combine the flour, 3/4 cup of the coconut, 1/2 cup of the sugar, and salt. Stir in the melted butter and mix until dough is crumbly but no longer dusty looking. Press the mixture into the prepared pan (it should form a solid, cohesive base), and bake for 10-15 minutes. Remove and set aside.
In the meantime prepare the coconut topping by combining the remaining 2 cups coconut, the remaining 1/2 cup sugar, and egg whites. Mix until well combined.
Evenly distribute most of the cherries across the tart base(s). Now drop little dollops of the macaroon topping over the cherries, and mush/press the coconut topping around a bit into the spaces behind the cherries. Be sure to let at least some of the colorful cherries pop through the topping for visual flair. Bake for about 20 minutes or until the peaks of the macaroon topping are deeply golden. Let tart cool, and garnish by sprinkling any remaining fresh cherry halves across the top.
adapted from 101cookbooks.com