Slow Roasted Strawberry Coconut Tart

Instructions

For slow roasted strawberries:

For toasted coconut:

For tart crusts:

For frangipane and assembly:

1. Preheat the oven to 200° F (100° C). Rinse, hull, and slice the berries. don't make the slices too thin since they'll dehydrate in the oven.
2. In a glass baking pan that will hold the strawberries closely packed in a single layer, gently toss the strawberries with the sugar, then spread in an even layer.
3. Roast slowly in the oven, uncovered, for 2-4 hours, shaking occasionally but not stirring. If they start to look dry on top, gently flip them over with a wide spatula.
4. They are done when their juices have reduced to a syrup, but not darkened into caramel, and the berries are very jammy but not dry. Store in an airtight container in the refrigerator.
5. Preheat the oven to 300°F (150°C). Place parchment paper or a silicone baking mat on a baking tray.
6. Evenly lay the coconut out on the tray. Bake for 10-15 minutes, opening the oven to gently stir the flakes every 3-4 minutes to make sure everything is cooked evenly.
7. Once all the coconut is deep golden, remove from oven and let cool to room temperature.
8. In the bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy, 2-3 minutes.
9. Reduce speed to low and add in egg yolk, mixing until well combined.
10. Scrape the sides of the bowl and add the AP flour, kamut, and salt, mixing until the dough comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least an hour until firm.
11. When ready to make the crusts, remove dough from fridge and roll out into a large circle about 1/4" thick (it doesn't have to be a perfect circle).
12. Cut out rounds and line your tart crusts. Score the bottom of the crusts and refrigerate again for another 30 minutes.
13. In the meantime, preheat the oven to 325°F (160°C).
14. Bake the crusts for 10-15 minutes until the crusts start to take on some color but aren't fully cooked through yet. Remove from the oven and brush the bottoms with kumquat puree.
15. Mix all frangipane ingredients in the bowl of a stand mixer on medium speed until well combined.
16. Spread a layer of frangipane in the partially cooked tart crusts, enough to fill 3/4 of the tarts. Return to the oven for another 7-10 minutes until crusts take on a golden color and you can smell the frangipane. Set aside.
17. Carefully scoop the slow roasted berries on top of the frangipane, enough to fill to the top. Return the tarts to the oven for another 7-10 minutes. Let cool completely to room temperature.
18. Once tarts are completely cool, use a small spoon to carefully decorate the edges of the tart with the toasted coconut.