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!
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!
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
- Preheat the oven to 350F.
- 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.
- 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.
- Spread the raspberry preserves over the baked crusts, and top with the pistachio-coconut mixture. Bake at 350F for 12-15 minutes.