One of my favorite food blogs is Smitten Kitchen.  I love the recipes, beautiful photographs and how incredibly creative Deb Perelman is.  Not only is Smitten Kitchen a great food blog but there’s also a cookbook that’s been on so many best seller lists that I just can’t name them all!  I’ve made several of Deb’s recipes and often use the blog for inspiration which is what happened yesterday.  While shopping for groceries, I happen to see that blackberries were on sale.  After closer inspection, I decided I had to have some.
A Southern Soul | Blackberry Tart
I was not quite sure what’s I’d make with them but when I saw this recipe, I couldn’t resist. Everyone here loves fresh fruit and we love coconut.  This is a really simple recipe and doesn’t take much time at all to make.  I did change just a couple of things and it turned out fabulous!  Be sure to check out this link for the original recipe from Smitten Kitchen.
A Southern Soul | Slice of Blackberry Tart
Blackberry Coconut Tart

Crust Ingredients
1 cup all purpose flour
1/2 cup unsweetened shredded coconut
1/2 cup sugar
1/4 heaping teaspoon salt
6 tablespoons unsalted butter – melted
Filling Ingredients
1 1/2 cups unsweetened shredded coconut
6 tablespoons lightly packed brown sugar
3 large egg whites
1 pint fresh blackberries – cut large ones in half

  • Preheat oven to 350 degrees.
  • Line bottom of 9 inch tart pan with removable bottom with parchment.  Generously butter bottom and sides.
  • Mix flour, coconut, sugar and salt in a medium bowl.
  • Stir in butter and mix with a fork.  Press mixture around sides and bottom of pan.
  • Bake for 15 minutes or until lightly golden.  Set aside to cool.
  • Stir together coconut sugar and egg whites in a small bowl.
  • Gently place blackberries in tart pan, spreading evenly.
  • Drop small teaspoons of coconut mixture around blackberries and up to the edge of crust.
  • Bake for approximately 20 to 25 minutes.  Let cool.
  • Serve with whipped cream.
A Southern Soul | Blackberry Coconut Tart
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