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.
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
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
4 grams protein
3 grams of fiber