Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Blackberry Macaroon Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 24 squares Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc. Ingredients FOR THE CRUST: 1 ½ cups white whole-wheat flour ¾ cup unsweetened finely shredded coconut ¾ cup sifted and lightly packed natural cane sugar ½ teaspoon fine-grain sea salt 10 tablespoons unsalted butter, melted FOR THE FILLING: 2 cups unsweetened finely shredded coconut ½ cup sifted and lightly packed natural cane sugar 4 large egg whites 8 ounces fresh blackberries, halved ⅓ cup pistachios, crushed Directions Preheat oven to 350 degrees, with rack in middle of oven. Butter an 8-by-11-inch tart pan and line bottom and sides with parchment paper. Make the crust: Combine flour, coconut, sugar, and salt in a large bowl. Stir in melted butter and mix until dough is crumbly. Firmly press mixture into bottom of prepared pan. Bake until just golden, about 15 minutes. Remove and set aside to cool slightly. Meanwhile, make the filling: Combine coconut, sugar, and egg whites. Stir until well combined. Arrange blackberries in crust. Evenly top berries with small dollops of macaroon filling. Bake for 20 to 25 minutes, until peaks of macaroon filling are deeply golden. Let cool, and garnish with pistachios. Slice into small squares. Rate it Print