This slow roasted strawberry coconut tart is deep, dark, and delicious. Make with a kamut crust and kumquat frangipane for even more flavor.

This slow roasted strawberry coconut tart draws inspiration from a few things going on in my life right now. Although the weather has been literal crap in London (like much worse than usual for May, I am still wearing my winter jacket to escape the rain and wind), it is spring and berries are starting to get good. A fellow food colleague posted about slow roasting strawberries and I became obsessed with making them. I bought flats and flats of berries and filled the apartment with juicy, fruity aromas as I recipe tested—life could be worse I guess.

A new friend (look at me making new friends in London!) mentioned how she loved coconut at the exact same time that I purchased a bag of shredded coconut online, so if that’s not synchronicity IDK what is. I originally wanted the coconut to make some South Indian meals at home, but they found their way into this cutie tart as well.

Not one to waste anything, especially luscious kumquat puree from the poppyseed loaf I had made, I folded some of that into a standard frangipane recipe for extra citrus flavor and you best believe it worked out great. The finished tart is nutty from the kamut tart crust, zingy and creamy from the kumquat frangipane, juicy and sweet from the slow roasted berries, and crunchy from the toasted coconut. She’s GOOD y’all.

I’m headed to the US for the next three weeks to see my fully vaxxed family, my newborn niece-in-law, and most importantly (lol), this bb nugget puppy who I am no short of obsessed with, so it’ll be a little quiet here while I unplug and focus on letting go of the insanity of the past few months and prepping for new beginnings when I return. I’ll be writing and brainstorming of course, but for my own creative nurturing. Follow along on IG for updates!

And of course, get my new cookbook if you haven’t yet!

Slow Roasted Strawberry Coconut Tart

Created by Shikha on May 24, 2021

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Yield: 4 tartelettes or one 9" tart

Ingredients

For slow roasted strawberries:

800 grams (8ish cups) fresh, ripe strawberries
75 grams (a little over 1/3 cup) granulated sugar

For topping:

50 grams (1/2 cup) coconut flakes

For tart crust:

113 grams (1 stick) unsalted butter, room temp
100 grams (1/2 cup) granulated sugar
Pinch of salt
2 egg yolks
50 grams (1/3 cup + 2 Tbsp) kamut flour
200 grams (1 2/3 cup) AP flour

For kumquat frangipane:

60 grams (1/2 cup) almond flour
60 grams (1/2 cup) AP flour
100 grams (1/2 cup) powdered sugar
100 grams (7 Tbsp) unsalted butter, room temp
Pinch of salt
1 egg
2 tablespoons kumquat puree

Instructions

For slow roasted strawberries:

For tart crusts:

For frangipane and assembly:

For toasted coconut:

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.
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.
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.
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.
Preheat the oven to 300°F (150°C). Place parchment paper or a silicone baking mat on a baking tray.
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.
Once all the coconut is deep golden, remove from oven and let cool to room temperature.
In the bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy, 2-3 minutes.
Reduce speed to low and add in egg yolk, mixing until well combined.
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.
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).
Cut out rounds and line your tart crusts. Score the bottom of the crusts and refrigerate again for another 30 minutes.
In the meantime, preheat the oven to 325°F (160°C).
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.
Mix all frangipane ingredients in the bowl of a stand mixer on medium speed until well combined.
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.
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.
Once tarts are completely cool, use a small spoon to carefully decorate the edges of the tart with the toasted coconut.