The secret to this tart is the coconut macaroon filling, which I found in “The Best of Annabel Langbein – Great Food for Busy Lives” (Available on Amazon). There is no butter or eggs in this macaroon recipe, only sugar melted in cream with coconut added thereafter. It makes for an easy-to-make and deliciously light and moist macaroon filling. Moreover, a macaroon filling is also incredibly versatile. My favourite is mixing it with different berries, especially juicy blackberries and raspberries. But it would be equally delicious with summer fruits or any fruit combination. I’m keen to learn what your favourite fruit combination is!
Forest Fruits Macaroon Tart
Serves 16
Ingredients
- 3/4 cup sugar
- 3/4 cup cream
- 1 1/4 cup desiccated coconut
- 3-4 cups of fresh mixed berries (or other fruit of your choice)
- 1 partially-baked Sweet Shortcrust Pastry Shell
Instructions
- Pour the sugar and cream into a medium-sized pot and warm on the stovetop over a medium heat. Keep stirring until all the sugar is dissolved (you can tell if the sugar is dissolved by rubbing a little of the mixture between your fingers to see if it’s smooth and all the grittiness has disappeared. But be careful as the mixture can get hot). You should find that the sugar dissolves fairly quickly.
- Next, take the pot off the heat and leave to cool (10 minutes should do the trick).
- Once cooled mix the coconut into the sugar and cream.
- Finally, mix in the fruit until it is just combined and spoon the mixture into the prepared pastry shell.
- Bake for about 35 minutes or until the top is lightly browned.
- This tart is best eaten once it has cooled. Serve with whipped cream on the side.
