Coconut Almond Tart

Coconut Almond Tart
GF and deelish, betches.

I was scrolling through some of my old Pinterest boards, and saw this French Coconut Pie recipe I’d saved a long time ago. My my, but it just looked so damn delish – crunchy sugary top with a buttery chewy coconut filling. It had a LOT of sugar, though, so I cut it by a third in this version. I’ve been wanting to try a tart with a gluten-free crust, too, since one of my favorite ladies at the office can’t have wheat (like, seriously, an illness not a fad diet thing), and I want her to be included in the goodies. I had some almond flour in the pantry, and found a decent recipe to riff over at Craftsy.

Ok, so this is insanely rich. When I made it I decided to use a 4”x13” tart pan instead of the 9” round, so I had about ¾ c. filling left over. Which of course I baked in silicone cupcake cups because *hello*, pie filling, and that meant we could taste it and still get pictures of a whole tart. Win/win! I gave himself a taste of the filling and he says, “Oh. Ok. Don’t make this again.” Now, in husband-speak that means if you make this I will want to eat the whole damn pie so please save me from myself. (Oh, I *do* love this man, is he not the best??) The thing that surprised me the most was how yellow the filling is; but, with three eggs and half a cup of butter it makes sense.

The crust if very fragile once baked (look at one corner that crumbled as I removed the tart from the pan.) I’ll be looking for a different one to try. But it’s tasty.

Crust:
2 c. almond flour
½ c. GF AP flour
¼ tsp. salt
½ c. butter

Filling:
3 eggs
1 c. sugar
¼ tsp. salt
1 tsp. vanilla
1 c. shredded coconut
1 Tbsp. white vinegar
½ c. butter

Preheat oven to 350*.
In the food processor, whir briefly to combine:
2 c. almond flour
½ c. GF AP flour
¼ tsp. salt
Add:
8 Tbsp. butter (a stick, cut up),
and pulse until it looks like soft cookie dough.
Smoosh this out and up the sides your tart pan until it is an even width and looks like a pie crust. It helps to oil your hands before you start; this stuff is sticky. (And – this could be a good job for house munchkins.)
Parbake it for 10 mins.

Meanwhile, make the filling.
Melt ½ c. unsalted butter, set aside.

In your mixer bowl (whisk attachment), beat on med-high until lemon-colored and fluffy (about a minute):
3 eggs
1 c. sugar
¼ tsp. salt
1 tsp. vanilla

Add to the mixer:
1 c. shredded coconut
1 Tbsp. white vinegar
and the melted butter.
Whip on med-high for another minute.

Take the par-baked shell out of the oven, pour in the filling and put it back in for about 50-60 minutes. When is it done? It will be puffy and golden and not jiggle when you jostle the pan. (Mine was done in 40 because it was smaller and narrower than the 9” round.)

This begs for a pineapple compote or a Kahlua ganache with some whipped cream and a macamademia praline sprinkle. But, ya know, I’m trying to simplify and whatnot.

Enjoy. I’m not going to calculate the nutritional value on this one – come one, you can tell it’s a fat-laden sugar bomb of indulgence. Just have a small piece and then walk an extra mile tomorrow.

Share if you try it!!!

Post Script on the crust – it firmed up a tidge over night. My favorite office lady told me to go 50/50 with the almond flour and GF flour, and add a tiny bit of binder – I have guar gum. So, I’ll try that next time. The office folks all enjoyed the tart, or at least said they did. Yeah!

Crostata di Marmellata di Fichi

It all started with a jar of jam. A beautiful, urn-like, Costco-sized jug really, filled with sparkling fig jam. Fig is my favorite, next to apricot, and the best brand is Tuna’s (which Caravan stopped carrying!) I was so sad until that moment in Costco. That is, until I got home.
Because, you see, this gorgeous golden Greek jug of hope held a horrible, horrible secret that only revealed itself when you took your first bite. Vanilla. They put FUCKING VANILLA in the jam. It tasted like my father’s pipe tobacco smelled. So, great. Now I had a Costco-sized jug of inedible fig jam taking up precious refrigerator space. And it stayed there for several months while I decided what to do. Then it occurred to me: crostata di mamellata!! Of course. Found a nice nonna recipe on The YouTube. It used oil and eggs in the crust – intriguing! I tried it and took it in to the office. It was lovely, and consumed with glee.

But overall the feedback was that it was too sweet – I’d made the layer of jam too thick. Everyone loved the vanilla now that it was in a tarte. I thought the crust needed a pinch of salt, and would taste better with butter than oil. General consensus was that it tasted like a giant fig newton. I’m cool with that. And realized essentially this is like those stained glass cookies you make for the winter holidays.

Fast forward to Saturday morning, time to try those adaptations. This time the dough mixed in the food processor, and I used melted butter instead of the oil. I thought this was a good idea. Oh, lawdee lawdee lawd. Do not ever do this. Ever. For reals. Learn from my pain. What an awful, greasy glob it made. I hoped by putting it back in the fridge for an hour, it would become useable. It was. Whew, dodged that bullet.

For the sweetness, the second batch which (THANK GAWD) finally ends that damn jar of fig jam, I stirred in the juice of one lemon. That did the trick, and balanced out the sweetness nicely. If I could do dairy, a dollop of mascarpone or plain Greek yogurt would be absolute heaven on this puppy.

The next time I make this, I will use either apricot or bosenberry jam. And I shall feast, betches!

Let’s make this – and I hope you check out the nonna video – I love the Italian technique, whether it is pasta for noodles or for pastry you beat that egg then slowly add in the flour. With your damn hand, dammit. Because centuries of practice going back to the Roman Empire cannot be wrong.

Crostata di marmellata
2 eggs, beaten
½ c. butter, cool-ish
½ c. sugar
1 tsp bkp pwd
1 tsp vanilla
½ tsp. salt
2 c. AP Flour
sparkle sugar
Filling: a jar of jam (about 1.5-2c)

Set aside 2Tbsp. of the egg. Preheat your oven to 350*. In the bowl of your food processor, put the dry ingredients and briefly pulse to combine them. Add the butter, pulse til it looks like fine crumbs. Add the liquid, and pulse again to combine.
You will wind up with a crumbly mass. Turn it out on your floured board and gently knead a few times. Cut off 1/3 and set it aside. Roll out the larger piece to fit the bottom and sides of your pan(s). Fit it in the pan and trim the edges. Roll out the remaining dough to the same thickness (about 1/4″) in a big rectangle-ish shape and using a swirly-edged pasta cutter, slice it in to ½” wide strips. place these in the lattice style of your choice on top of the jam, and pinch them in to the dough at the edge. You’ll have many strips left. When that is done, smoosh down the dough at the sides of the pan with your finger, it should be about ¼” higher than the jam. Take the remaining strips and place them around the circumference. Gently brush all the dough with the reserved beaten egg, and sprinkle with the sparkle (or normal, or turbinado) sugar.
Bake 350* for 40m. Cool completely before slicing. Then have with your afternoon caffe with the neighbors.