I love to cook but I am not that big on baking.  At least, I thought I wasn’t.  It seems like anytime I embark on something new and exciting in the kitchen these days, it’s to bake something.  This has turned out to be simultaneously good and bad — I am grateful for the baking success, but not so fond of having delectable baked goods constantly within arm’s grasp!  😉

I can’t take the credit for this latest creation, which I discovered while reading Smitten Kitchen (one of my very favorite non-wedding blogs — check it out!).  **Note: SK adapted the recipe from the one in Super Natural Everyday — just another affirmation that it’s near-impossible to trace the origins of a recipe!!

My love for blackberries is akin to my love for bananas — I go crazy for anything with them.  So, once I saw this recipe pop up in my Google reader, I knew I had to make it.  Our family Easter supper afforded me the perfect excuse to whip this up.  Although I typically do not advise one to try out new recipes for things you’re taking to feed others, I was lucky this time.  As always, I made a few adjustments so I will share “my take” on her recipe below.

Blackberry Coconut Tart with Toasted Pistachios – Yield: 8-12 servings, depending on the size of the slices!

{Ingredients}

for the crust…

• 1 cup and 2 TBS of unbleached white flour (or whole wheat flour) — I prefer Bob’s Red Mill flours
• 1/2 cup plus 1 TBS of unsweetened finely shredded coconut (I used coconut flakes (Bob’s Red Mill again) because I had it on-hand.  I pulsed most of it in the food processor but I didn’t mind the extra texture.)  🙂
• 1/2 cup plus 1 TBS natural cane sugar (I used Wholesome Sweeteners‘ organic sugar)
• Generous 1/4 tsp fine grain sea salt (I used HimalaSalt pink sea salt)
• 6 TBS unsalted butter, melted

• 1.5 cups unsweetened finely shredded coconut (again, used my coconut flakes)
• 6 TBS natural cane sugar
• 3 large egg whites
• 6 oz. fresh blackberries, halved (I halved some, and left the smaller ones whole)
• 1/4 cup pistachios, unsalted & toasted — crushed (I kept most in-tact, and probably used closer to 1/3 cup since I love pistachios!)

{Instructions…}

1. Preheat oven to 350 degrees Fahrenheit.
2. Generously butter the bottom and sides of a 9.5″ round tart pan (I got mine for $11 at Williams-Sonoma — a steal!)
3. Combine flour, coconut, sugar and salt in a medium bowl.  Stir in melted butter to incorporate with the dry ingredients.
4. Press mixture firmly into the bottom (and slightly up the sides) of the tart pan to create a solid, flat “crust” shape.
5. Bake crust for 15 minutes, or until lightly golden.  Take out to cool while you prep the filling.
6. Stir together coconut, sugar and egg whites for the filling.
7. Evenly place blackberries across the crust — I started from the outside in a circle and moved toward the center in concentric rings.  I placed leftover blackberries at random once I had the majority evenly distributed.
8. Using your fingertips, spread the filling around the blackberries and throughout the tart, leaving the tops of the blackberries uncovered.  (It would save a ton of time to put the filling in first and press in the blackberries, but I’m not sure if they’d be as securely anchored in the filling…)
9. Bake 20-25 mins until the peaks of the filling are golden brown.
10. Let tart cool for 15-20 minutes, and then press in your pistachios.
11. I then sprinkled about 1 TBS of HimalaSalt over the top of the tart and baked for another 5 minutes to set with the pistachios.
12. Slice into wedges and serve!  Would be phenomenal alongside vanilla bean ice cream, but perfectly scrumptious on its own.

crust, pre-baking

juicy blackberries

ready to go in the oven!

the gorgeous result

check out all that yummy texture!!!

I am always so honored and thrilled when I hear that my clients and readers have tried out recipes from my blog!  Let me know if any of you attempt this tart while the berries are in season.  😉

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Enjoy the rest of your week~  xoxo, Angel