Almond Macaroon Tart
Ingredients
- 1 cup slivered almonds
- 1 cup shredded coconut sweetened
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 1 cup butter softened
Filling
- 1 1/4 cups confectioners sugar
- 3/4 cup shredded coconut sweetened, divided
- 1 pkg (7 oz) almond paste crumbled
- 1 tsp almond extract
- 2 large egg whites
Instructions
- Preheat oven to 350°. Place almonds and coconut in a food processor; process until finely ground. Add flour and sugar; pulse to combine. Add butter; pulse until crumbly. Reserve 1-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom and up sides of a greased 11-in. fluted tart pan with removable bottom.
- For filling, place confectioners' sugar, 1/2 cup coconut, almond paste and extract in food processor; pulse until fine crumbs form. Add egg whites; process until blended. Spread into crust; sprinkle with reserved topping.
- Bake 25-30 minutes or until golden brown. Sprinkle with remaining coconut; bake 5-8 minutes longer or until coconut is lightly browned. Cool completely on a wire rack. SHARE THIS RECIPE
Notes
Almond Macaroon Tart
Tried this recipe?Let us know how it was!