This is a wonderful tart for the piecrust-phobic. The recipe specified an 11-inch by 8-inch tart pan, which I don’t have. I used a deep dish pie pan, and had enough tart dough left over for another tart. It’s a rich dessert, a little goes a long way. I’ve made this with strawberries, and I imagine blueberries would work well, too.
1-1/2 to 2 c cherries, pitted and halved, some saved for garnish
1-1/2 c white whole wheat flour (or all-purpose white or whole wheat)
2-3/4 c unsweetened shredded coconut, divided
1-1/4 c brown sugar, divided
1/2 t salt
10 T butter, melted
4 large egg whites
1. Preheat oven to 350ºF. Position a rack in the middle of the oven. Butter a tart pan or other baking dish, and line the bottom with parchment paper.
2. In a bowl, combine the flour, 3/4 c of the coconut, 3/4 c of the sugar, and salt. Stir in the melted butter and mix until a soft dough forms. Press this into the prepared pan, and bake for 15 minutes. If you have any dough left over, freeze it.
3. Combine the remaining 2 c of coconut, the last 1/2 c of sugar and the egg whites. Mix until well blended.
4. Distribute most of the cherries over the tart base, reserving some. Drop dollops of the topping mixture, cobbler-style, over the the cherries. Try not to cover up all the fruit; the finished tart looks nice with pieces of cherry visible. Bake for about 20 to 25 minutes, or even longer, until the peaks of the topping are deeply golden and the topping is baked through. When cool, garnish the tart with the remaining cherries.