a busy week was had, and i’m finding that the busier life is the more necessary it is to be organized and efficient. (this coming from the girl only had time to hang lights on her christmas tree and then left it up until this week) although life has been busy, i’ve found more time to cook and bake. last year’s project was the “stop shop” challenge. i will be continuing that this year, (with a few tweaks) but i have also decided to try my hand at vegetarianism. i’ve thought a lot about it, watched several documentaries, read multiple books and came to the conclusion that becoming vegetarian will be beneficial in many areas of life. more on that to come…
i received an amazing vegetarian cookbook for christmas: “super natural every day” by heidi swanson of 101 cookbooks. it is an easy-to-read cookbook with beautiful images and the ingredients used are readily available to the american cook. i recently made the macaroon tart which was quickly eaten by friends.
MACAROON TART (adapted)
1.5 c white whole wheat flour
3/4 c shredded coconut (the recipe calls for unsweetened, but i only had sweetened on hand. i substituted and reduced the amount of sugar)
1/2 t sea salt
10 T butter, melted
2 c shredded coconut
1/3 c cane sugar (i used coconut sugar)
4 lg egg whites
8 oz/225 gr blackberries + small handful of chopped plums
1/3 c chopped almonds
preheat the oven to 350F with a rack in the middle of the oven. butter an 8 x 11 in. tart pan or pie pan and line the bottom with parchment paper.
to make the crust, combine the flour, coconut, sugar and salt in a large bowl. stir in the melted butter and mix until dough is crumbly and not dusty. firmly press the mixture into the bottom of the pan. bake for 15 minutes, or until barely golden. remove and cool for a few minutes.
in the meantime, prepare the coconut macaroon filling by combining the coconut, sugar and egg whites. mix until well combined.
evenly distribute the blackberries (or whatever fruit you choose) across the tart base. drop dollops of the macaroon filling around them. press the coconut topping around the berries.
bake for 20-25 minutes, until the peaks of the macaroon filling are deeply golden. let the tart cool and garnish with the chopped nuts.