Description
Indulge in the delightful combination of tangy rhubarb and sweet coconut in these irresistible Rhubarb Coconut Macaroon Tarts. The flaky crust and creamy filling make for a perfectly balanced and mouthwatering dessert.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 3-4 tablespoons ice water
– 2 cups diced rhubarb
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 cup sweetened shredded coconut
Instructions
1. 1. In a food processor, pulse the flour, butter, 2 tablespoons sugar, and salt until the mixture resembles coarse crumbs.
2. 2. Add the ice water, 1 tablespoon at a time, and pulse until the dough just begins to hold together.
3. 3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
4. 4. Preheat the oven to 375°F. Grease a 12-cup muffin tin.
5. 5. In a medium bowl, toss the rhubarb, 1/2 cup sugar, and cornstarch until well combined.
6. 6. Roll out the dough to 1/8-inch thickness and cut into 12 circles, large enough to line the muffin cups.
7. 7. Press the dough circles into the prepared muffin cups, then fill each with the rhubarb mixture.
8. 8. Sprinkle the coconut evenly over the top of the filled tarts.
9. 9. Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbling.
10. 10. Allow the tarts to cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
Notes
For a twist, try using a different fruit, such as strawberries or blueberries, in place of the rhubarb. The tarts can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American