Friday, April 22, 2011

blackberry macaroon tart

Passover desserts get a bad rap. So far this week, two different coworkers have sent out emails offering up leftover sweets from their Sedars, and both have felt the need to include a disclaimer to the effect of, "don't worry--these aren't your typical Passover desserts!" as a part of their sales pitch. Apparently the assumption is that if a dessert is kosher for Passover, it can't possibly be very tasty.

Enter the Blackberry Macaroon Tart from Heidi Swanson's beautiful new book, Super Natural Every Day. Swanson's tart is both shockingly good and (with one simple substitution) Passover appropriate. The buttery crust is rich, nutty and a perfect mix of sweet and salty. Topped with tart blackberries, sweet coconut macaroon and crunchy pistachios, it's so delicious that it just may silence the Passover dessert naysayers for good. Or at least keep their mouths full for a while.

Blackberry Macaroon Tart
Slightly Adapted from Heidi Swanson
Original Recipe Available via Martha Stewart's Whole Living

*Recipe Note: I followed the recipe as adapted by Whole Living, but substituted an equal amount of almond meal in place of the wheat flour in order to make the tart Passover-friendly. I also used a generous half teaspoon of salt in the crust.

1 comment:

ayumi said...

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