Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup cold water
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1/2 tsp almond extract
- 1/2 cup unsweetened shredded coconut
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, shredded coconut, sugar, and salt until combined.
3. Add the chilled and cubed butter and pulse until the mixture resembles coarse crumbs.
4. Gradually add the cold water and pulse until the dough comes together.
5. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
6. Bake the crust for 15 minutes, then remove from the oven and set aside to cool.
7. In a mixing bowl, cream together the almond flour, sugar, and softened butter until light and fluffy.
8. Beat in the egg and almond extract until well combined.
9. Fold in the shredded coconut.
10. Pour the frangipane mixture into the cooled tart crust.
11. Bake for 25-30 minutes, or until the filling is golden brown and set.
12. Remove from the oven and let cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 360
Total Fat: 23g
Saturated Fat: 13g
Cholesterol: 70mg
Sodium: 105mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugar: 17g
Protein: 5g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Sweetened shredded coconut can be used instead of unsweetened if desired.
- Margarine can be used instead of butter for a dairy-free version.
- Vanilla extract can be used instead of almond extract if preferred.
Variations:
- Add sliced almonds on top of the frangipane filling before baking for added crunch.
- Use a mixture of different nuts in the frangipane filling, such as pistachios or hazelnuts.
- Top the tart with fresh fruit, such as sliced strawberries or raspberries.
Tips and tricks:
- Make sure the butter for the crust is chilled and cubed before adding it to the food processor.
- Don't overwork the dough in the food processor, as this can make it tough.
- Let the tart cool completely before slicing to ensure the filling sets properly.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the tart on a decorative plate or cake stand for an elegant presentation.
Garnishes:
Top the tart with a sprinkle of powdered sugar or toasted coconut flakes.
Pairings:
Serve the tart with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the crust is too crumbly, add a little more water to the dough until it comes together.
- If the filling is not setting properly, bake the tart for an additional 5-10 minutes until golden brown and set.
Food safety advice:
Make sure to store the tart in the refrigerator and consume within 3 days to ensure freshness and safety.
Food history:
Frangipane is a classic French pastry filling made with ground almonds, sugar, butter, and eggs. It is often used in tarts and other baked goods.
Flavor profiles:
This tart has a rich and nutty flavor from the frangipane filling, with a hint of sweetness from the shredded coconut. The crust is buttery and slightly crispy.
Serving suggestions:
This tart is perfect for a special occasion or as a dessert for a dinner party. It can be served on its own or with a side of fresh fruit or ice cream.
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