We are finally moved in, for the most part. All cakepans, spatulas, skillets, and parchment paper are out of boxes and have found homes. We are adjusting gleefully to an oven capable of maintaining a stable temperature other than 350 degrees. We Have Space.
We have made a tart.
I have made a few modifications to this:
1) Do you know how expensive and sad the raspberries are at QFC right now? Tiny little squares of berries for crazy prices? I say, no. I say, hello sweet red strawberries, I choose you.
2) I have adopted a tart pan that is 12” in diameter, not 9. So the measurements for the crust were increased a bit (see below for adjustments).
3) I used sweetened coconut, as I had it left over from the brownies from last month, to no apparent issues. The toasting process brings out the salty crunch and downplays the sugar. But to compensate I put a little less sugar, further adjusting my changes for pan-size.
The recipe says it is best a few hours out of the oven. And it was. But I thought it was also pretty wicked amazing for breakfast, eating it out of a paper towel in the car on my way to work.
Strawberry Coconut Tart (Adapted from Lottie + Doof, AND Alice Medrich)
You'll need a 12-inch fluted tart pan for this. Which, yes, makes a rather large tart. Don't worry, you'll finish it.
For the Crust:
3/4 cup sweetened shredded dried coconut
2/3 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted and still warm
1 teaspoon pure vanilla extract
1/4 teaspoon salt (or just a generous pinch)
1 1/2 cups all-purpose flour
Preheat oven to 425 degrees. Place large heavy baking sheet (I used a cookie sheet, but the recipe recommended a pizza stone) into the preheating oven on a rack in the bottom half of the oven.
Put coconut into a heavy skillet over medium heat. Toast coconut, moving it around the pan, for about 5 minutes, or until coconut is lightly browned. While toasting coconut, melt the butter in a microwave-safe bowl and set aside.
When coconut is done, immediately pour into mixing bowl, along with sugar, vanilla, and melted butter. Mix, and then pour in flour and salt, and mix again just until ingredients are all combined. Turn batter out into tart pan, and with the tips of your fingers, evenly spread dough around base of the pan and up into the fluted edges.
Then make the Filling:
3 tablespoons sugar
1 1/2 tablespoons all-purpose flour
Approximately 24 oz strawberries, or 1 1/2 16 oz packages of berries, rinsed, dried, and cut into small pieces
Powdered sugar, for dusting
Cut approximately 2 cups of the strawberries into small pieces, about a quarter inch wide and quarter to half an inch long. Combine strawberry pieces with the sugar and flour, folding the dry ingredients so the berries are just covered. Pour into the tart pan and spread evenly, being careful not to move the dough underneath. Place tart pan on a sheet of foil (or two) big enough to lightly wrap over edges of crust.
Bake with foil on baking sheet for 15 minutes. When timer rings, remove foil, turn oven down to 350, and bake for an additional 25-30 minutes. Crust will be dark golden brown, and berries will soften considerably.
While tart is cooking, slice remaining strawberries up for top of tart. When ready, remove tart from oven, and arrange fresh strawberry slices on top of hot filling, covering as much of the cooked tart center as possible. Let cool completely on rack before removing from tart pan.
Once cool and ready to eat, dust top with powdered sugar.
