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!
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