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blueberry macaroon tart with pistachios.

Last week for supper swap I prepared this summery vegetarian pasta but quickly became neurotic that the meal needed a little something-something and so, at the last minute, I decided to include this tart.  It was spectacular.

For being as impressive and unique as it is, the recipe is really straightforward.  The crust is whole wheat flour, coconut, turbinado or brown sugar, and butter…

Then you make a macaroon-y filling of coconut, egg whites and more turbinado or brown sugar.  And this filling gets plopped right on top of…

…these beautiful blueberries (or you could use blackberries, cherries, raspberries, etc).

After baking, you let cool by a windowsill flooded with natural light and pretend you are a famous food photographer.

Wait, that’s just me…

Toss on some crushed pistachios and you’re all set to impress your friends, colleagues, family, neighbors, strangers you meet on the street while you’re trying to get the dessert out of your house, etc.

Blueberry Macaroon Tart with Pistachios

Loosely adapted from 101 Cookbooks

(10 servings)

What You’ll Need:


1 cup whole wheat flour ($.30 at $.60/lb)

1 cup shredded coconut ($1.50 at $2.99/lb)

1/4 cup turbinado or brown sugar ($.10 at $.75/lb)

6 tablespoons melted butter ($.63 at $.09/tablespoon)


1 1/2 cups shredded coconut ($2.24 at $2.99/lb)

6 tablespoons turbinado or brown sugar ($.20 at $.75/lb)

3 large egg whites ($.36 at $.12/egg)

6 ounces blueberries ($.75 at $1.50/lb on sale)

1/4 cup chopped pistachios ($1.99 at $7.99/lb)


Preheat oven to 350.

Line the bottom of a 9-inch round tart pan, springform pan or 8-inch square baking dish with parchment paper.  Butter the bottom and sides of the pan.

Combine flour, coconut and sugar in a medium bowl.  Stir in melted butter until combined.  Press into the bottom of the pan and bake about 15 minutes, or until golden brown.  Remove from oven and let cool.

Meanwhile, stir together coconut, sugar and egg whites.  Evenly distribute blueberries across the cooled crust.  Using a spoon drop the filling around the blueberries.  Try to keep them at least partially uncovered.

Bake about 25 minutes until the macaroon filling appears golden.  Let cool, then top with crushed pistachios.  Slice into wedges or squares.

TOTAL: $8.07 or $.81 per serving


250 calories per serving

15 grams of fat

27 carbs

4 grams protein

3 grams of fiber

4 Comments Post a comment
  1. April #

    We made this last night. No way would we share it with 9 other people! It’s so good that the 4 of us ate nearly all of it. We didn’t refigure the calories though.

    July 4, 2011
    • You 4 finished it off and with ice cream too?!! Wow!
      So glad you enjoyed it!

      July 5, 2011
  2. Val #

    I love the combination of coconut, blueberry and pistachios. Looks like a real treat.

    July 14, 2011
    • Thanks Val! I would have eaten it all if we didn’t have company. Let me know what you think if you try it!

      July 14, 2011

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