Blackberry Coconut Tart

One of my favorite food blogs is Smitten Kitchen.  I love the recipes, beautiful photographs and how incredibly creative Deb Perelman is.  Not only is Smitten Kitchen a great food blog but there's also a cookbook that's been on so many best seller lists that I just can't name them all!  I've made several of Deb's recipes and often use the blog for inspiration which is what happened yesterday.  While shopping for groceries, I happen to see that blackberries were on sale.  After closer inspection, I decided I had to have some.

I was not quite sure what's I'd make with them but when I saw this recipe, I couldn't resist. Everyone here loves fresh fruit and we love coconut.  This is a really simple recipe and doesn't take much time at all to make.  I did change just a couple of things and it turned out fabulous!  Be sure to check out this link for the original recipe from Smitten Kitchen. 

Blackberry Coconut Tart

Crust Ingredients
1 cup all purpose flour
1/2 cup unsweetened shredded coconut
1/2 cup sugar
1/4 heaping teaspoon salt
6 tablespoons unsalted butter - melted
Filling Ingredients
1 1/2 cups unsweetened shredded coconut
6 tablespoons lightly packed brown sugar
3 large egg whites
1 pint fresh blackberries - cut large ones in half

• Preheat oven to 350 degrees.
• Line bottom of 9 inch tart pan with removable bottom with parchment.  Generously butter bottom and sides.
• Mix flour, coconut, sugar and salt in a medium bowl.
• Stir in butter and mix with a fork.  Press mixture around sides and bottom of pan.
• Bake for 15 minutes or until lightly golden.  Set aside to cool.
• Stir together coconut sugar and egg whites in a small bowl.
• Gently place blackberries in tart pan, spreading evenly.
• Drop small teaspoons of coconut mixture around blackberries and up to the edge of crust.
• Bake for approximately 20 to 25 minutes.  Let cool.
• Serve with whipped cream.