Description
Indulge in the irresistible fusion of tangy rhubarb and sweet coconut in these homemade Rhubarb Coconut Macaroon Tarts – a delightful and comforting dessert that will transport you to Grandma’s kitchen.
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup granulated sugar
– 1 egg yolk
– 2 tablespoons cold water
– 3 cups chopped fresh rhubarb
– 1 cup shredded coconut
– 3/4 cup granulated sugar
– 2 eggs
– 1/4 cup all-purpose flour
Instructions
1. – In a food processor, pulse the flour, butter, and 1/4 cup sugar until mixture resembles coarse crumbs.
2. – Add the egg yolk and water, and pulse until the dough just begins to come together.
3. – Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
4. – Preheat oven to 375°F. Grease a 12-cup muffin tin.
5. – In a bowl, mix the rhubarb, coconut, 3/4 cup sugar, eggs, and 1/4 cup flour until well combined.
6. – Roll out the chilled dough to 1/8-inch thickness and cut into 12 circles, large enough to fit into the muffin cups.
7. – Press the dough circles into the prepared muffin cups.
8. – Spoon the rhubarb-coconut filling into the dough-lined muffin cups.
9. – Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbly.
10. – Allow to cool completely before removing from the muffin tin.
Notes
For a prettier presentation, you can top the tarts with a lattice crust or a sprinkle of toasted coconut. The tarts can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American