Rhubarb Coconut Macaroon Tarts: A Delightful Seasonal Treat

Growing up in the countryside, the arrival of rhubarb season was always such a special time. I can still remember the vibrant pink stalks peeking out from the soil, just begging to be plucked and transformed into something truly delightful. And let me tell you, one of my all-time favorite rhubarb creations has to be the heavenly combination of Rhubarb Coconut Macaroon Tarts.

My grandma was the absolute master of these tarts, and every summer she would make batch after batch, filling our little farmhouse with the most tantalizing aroma. I can picture her now, carefully trimming and slicing the rhubarb, her hands expertly working the dough for the flaky tart shells. And when those tarts emerged from the oven, all golden-brown and irresistible, we’d all gather around the table, eagerly waiting to take that first delectable bite.

The balance of the tart, slightly-sweet rhubarb filling and the chewy, coconut-laden macaroon topping was just perfection. It’s a flavor combination that’s stuck with me all these years, and one that I’ve been determined to recreate in my own kitchen. After countless attempts and experimentation, I’ve finally landed on a Rhubarb Coconut Macaroon Tarts recipe that I’m absolutely thrilled to share with you.

Why This Rhubarb Coconut Macaroon Tarts Recipe Will Become Your Go-To

The Secret Behind Perfect Rhubarb Coconut Macaroon Tarts

What sets this Rhubarb Coconut Macaroon Tarts recipe apart is the attention to detail in every single step. From the flaky, buttery tart shells to the perfectly-cooked rhubarb filling and the light, airy macaroon topping, every element is crafted with care to create a truly exceptional dessert. The key is striking the right balance between the tart rhubarb and the sweet coconut, along with techniques that ensure a delightfully crisp-yet-tender texture in every bite.

Essential Ingredients You’ll Need

• Rhubarb: The star of the show, these vibrant pink stalks lend a delightful tartness that’s essential for this recipe.
• Coconut: Shredded coconut is the secret to the wonderfully chewy, macaroon-like topping.
• Butter: Rich, creamy butter is the foundation for the tender tart shells.
• Sugar: Just the right amount of sweetness to balance out the rhubarb.
• Eggs: Crucial for binding the macaroon topping and adding structure to the tarts.
• Flour: All-purpose flour creates the perfect flaky crust.

Step-by-Step Rhubarb Coconut Macaroon Tarts Instructions

Preparing Your Rhubarb Coconut Macaroon Tarts

Making these Rhubarb Coconut Macaroon Tarts is a bit of a process, but trust me, it’s so worth it. You’ll need about 2 hours from start to finish, including the time for the dough to chill and the tarts to bake. But with a little preparation and the right techniques, you’ll be rewarded with a truly showstopping dessert.

1- Begin by making the tart dough. In a food processor, pulse together the flour, sugar, and a pinch of salt. Add in the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Slowly add in ice water, a tablespoon at a time, until the dough just begins to come together.

2- Turn the dough out onto a lightly floured surface and gently knead it a few times. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3- While the dough is chilling, prepare the rhubarb filling. In a saucepan, combine the chopped rhubarb, sugar, and a splash of water. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture thickens, about 15-20 minutes.

4- Remove the rhubarb mixture from heat and let it cool slightly. In a small bowl, whisk together the egg and cornstarch, then stir this into the rhubarb filling. Set aside.

5- Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled tart dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles, re-rolling the scraps as needed. Gently press the dough circles into a greased muffin tin, making sure to press it up the sides to create a nice tart shell.

6- Spoon the rhubarb filling into the tart shells, filling them nearly to the top. In a separate bowl, mix together the shredded coconut, sugar, and a pinch of salt. Sprinkle this coconut topping over the filled tarts.

Pro Tips for Success

The key to perfect Rhubarb Coconut Macaroon Tarts is all about technique. Be sure to chill the dough thoroughly before rolling and shaping the tarts – this helps prevent shrinkage in the oven. And when it comes to the rhubarb filling, don’t be tempted to skip the cornstarch – it’s essential for achieving that perfect, jammy consistency.

Serving and Storing Your Rhubarb Coconut Macaroon Tarts

Perfect Pairings for Rhubarb Coconut Macaroon Tarts

These Rhubarb Coconut Macaroon Tarts are the ultimate springtime or summer dessert. They pair beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a refreshing beverage pairing, try serving them alongside a chilled glass of rosé or a citrusy cocktail.

Storage and Make-Ahead Tips

Luckily, these Rhubarb Coconut Macaroon Tarts keep quite well. You can store them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge, where they’ll stay fresh for up to 5 days. And if you’d like to get a head start, you can even make the tart dough and rhubarb filling up to 3 days in advance. Simply assemble and bake the tarts the day you plan to serve them.

Variations and Dietary Adaptations for Rhubarb Coconut Macaroon Tarts

Creative Rhubarb Coconut Macaroon Tarts Variations

While the classic combo of rhubarb and coconut is tough to beat, you can certainly get creative with this recipe. Try swapping in different types of fruit, like strawberries or raspberries, for a twist on the filling. Or experiment with various nut varieties, like almonds or pecans, in the macaroon topping.

Making Rhubarb Coconut Macaroon Tarts Diet-Friendly

For a gluten-free version, simply swap in your favorite gluten-free all-purpose flour blend for the tart dough. And to make these tarts vegan, use dairy-free butter in the crust and substitute the egg in the filling with a flax or chia “egg.” You can also reduce the sugar content by cutting back on the amount in the rhubarb filling and the macaroon topping.

Frequently Asked Questions

Q: Can I use frozen rhubarb in this recipe?
A: Absolutely! Frozen rhubarb works great in this recipe. Just be sure to thaw it completely before using, and adjust the cooking time as needed to ensure the filling reaches the proper consistency.

Q: How do I know when the tarts are done baking?
A: The tarts are ready when the coconut topping is golden brown and the rhubarb filling is bubbling. You can also test by gently pressing on the center – it should feel set and not overly jiggly.

Q: Can I make the tarts ahead of time?
A: Yes, you can definitely prepare components of the tarts in advance. The tart dough can be made up to 3 days ahead and stored in the fridge. The rhubarb filling can also be made a few days in advance. Just assemble and bake the tarts the day you plan to serve them for best results.

Q: How should I store the leftover tarts?
A: Store any leftover Rhubarb Coconut Macaroon Tarts in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for longer storage, just be sure to wrap them tightly.

Print

Conclusion

There’s just something so special about the flavors and textures of these Rhubarb Coconut Macaroon Tarts. The tart, jammy rhubarb, the chewy coconut topping, and the buttery, flaky crust – it’s a match made in dessert heaven. I hope this recipe inspires you to get into the kitchen and whip up a batch of these showstopping tarts for your family and friends. Trust me, one bite and you’ll understand why they’re my absolute favorite way to celebrate rhubarb season. Enjoy!