Changes Afoot

If you’ve been reading Savvy Eats for the last few weeks, you may have noticed a change in the content here. Slowly but steadily, I’ve been transferring the blog & all of its associated pages and social media accounts over to a new focus, and the change is finally complete!

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Moving forward, Savvy Eats will be all about food storage and preservation, as well as recipes to help you use up the foods you’ve preserved.  This is the place to turn to when you want to:

I hope you’re just as excited about this transition as I am. If there are any topics related to food storage, canning, or using your preserves that you’d like to see me cover, please let me know in the comments section or by email (savvyjulie *at* gmail *dot* com)!

Individual Raspberry Macaroon Tarts

Raspberry Macaroon Tarts // Savvy Eats

Is there a raspberry shortage going on or something this year? We were out picking sour cherries (I need to restock on my homemade maraschinos!) this week, with the thought that we’d grab a pint or two of raspberries for fresh eating afterwards. But they were something like $4/pound, even for the non-organic variety. FOUR dollars? I like raspberries, but not enough to drop $8 to make a single pie or have with a few breakfasts.

And I swear they weren’t that expensive the last 3 years I’ve picked raspberries around here. Maybe it is because I usually pick my raspberries in the fall, and they are cheaper then? I sure hope so, because I really want to make some raspberry jam this year!
Individual Raspberry Macaroon Tarts - Savvy Eats

I couldn’t quite shake my craving for some sort of raspberry-based dessert, so when we got home from the farm, I broke out a jar of last year’s raspberry preserves. I mixed up a simple macaroon tart crust, spread it with a thick layer of raspberry preserves, and topped it off with a pistachio-coconut crumble. Forty-five minutes later, and dessert was ready!

Raspberry Macaroon Tarts //

Individual Raspberry Macaroon Tarts

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: Serves 3

Individual Raspberry Macaroon Tarts

Rich raspberry preserves fill a macaroon-style tart shell in this quick summer dessert.


  • 2 3/4 cups sweetened shredded coconut (or 2 3/4 cups unsweetened shredded coconut + 1/4 cup granulated sugar)
  • 3 egg whites
  • Pinch of salt
  • 1/4 cup unsalted pistachios
  • 3/4 cup raspberry preserves


  1. Preheat the oven to 350F.
  2. Pulse 2 cups of the coconut (and the 1/4 cup sugar, if you are using unsweetened coconut), 2 of the egg whites and a pinch of salt together in a food processor. Press the coconut into three 6" round tartlet pans. Bake at 350F for 15-18 minutes, or until the coconut is beginning to brown.
  3. While the crusts bake, pulse the other 3/4 cups coconut with the last egg white and the pistachios in a food processor until they form a coarse crumb.
  4. Spread the raspberry preserves over the baked crusts, and top with the pistachio-coconut mixture. Bake at 350F for 12-15 minutes.