Raspberry Tart with Coconut Crust

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I live! And not only do I live, I made a pretty amazing raspberry tart.

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This is another recipe from one of my favorite bakers, Alice Medrich. It combines a toasty, buttery coconut crust with the perfect combination of cooked and fresh raspberries. It is super easy to make, and relatively fool proof, but very impressive. It reminds me of something I might find in cafe in Paris served with some whipped cream or crème fraîche.

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We didn’t eat it in Paris, or even after a French meal. We ate it while standing among packing materials and paint chips. Moving is stressful y’all! I am so looking forward to November and having all of the packing and moving behind us. I am excited to be settled into a new kitchen in time for the holidays. Soon, soon. Thanks for your continued patience in the meantime. In case you didn’t see it already, there is a little interview with me over at Gapers Block. Check it out to learn more about some of my favorite things in Chicago.

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Really Raspberry Coconut Tart (from Alice Medrich)

Crust:

  • 1/2 cup unsweetened shredded dried coconut
  • 1/2 cup sugar
  • 8 tablespoons (1 stick) unsalted butter, melted and still warm
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

Filling

  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 6 cups raspberries, rinsed and spread on paper towels to drain
  • Powdered sugar, for dusting

CRUST

Position a rack in lower third of oven. Place your heaviest, darkest baking sheet (or pizza stone) on the rack and preheat oven to 425°F.

Set a medium bowl near the stove. Spread the coconut in a wide heavy skillet, set over medium heat, and stir constantly until the coconut begins to color slightly. Turn the heat down and continue to stir until the coconut is mostly light golden brown and flecked with some white. The whole process takes less than 5 minutes, be careful not to burn the coconut. Immediately scrape toasted coconut into bowl.

Stir the sugar, melted butter, vanilla, and salt into the coconut. Add the flour and mix just until well blended. Press the dough evenly over the bottom and up the sides of a 9 1/2-inch fluted tart pan with a removable bottom. This takes a little patience as there is just enough dough.

FILLING

Mix the sugar and flour together in a medium bowl. Add 2 1/2 cups of the berries and gently fold or toss to coat them with the sugar mixture. Pour the berries (including any loose flour or sugar) into the crust and spread them evenly.

Set the pan on a square of foil and fold the edges of the foil up and loosely over the edges of the crust to protect them temporarily. Set on the hot baking sheet and bake for 15 minutes. Turn the oven down to 350°F, unfold the foil to expose crust edge, and bake until the crust is deep golden brown and the berry juices are bubbly, 25 to 30 minutes more. About halfway through, use a fork to gently break up the berries.

Remove the tart from the oven and arrange the remaining berries attractively, as close together as possible, over the hot berries. Cool completely on a rack.

Remove the sides of the tart pan and dust the tart with powdered sugar before serving. The tart is best if served within a few hours of baking.

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36 comments to “Raspberry Tart with Coconut Crust”

  1. Gorgeous photos! I love the way the powdered sugar looks; especially in the first one. This makes me want to hold onto summer just a little longer.

  2. oh my god i think i just peed myself a little. this looks AMAZING

  3. This looks fantastic Tim. I think it’s high time I get myself an Alice Medrich book

  4. This looks wonderful! Great photography….I want to reach in and take a slice!

  5. Beautiful!

  6. how I love a good coconut crust. your photos are breathtaking!

  7. Holy crap that tart looks beautiful. Could the raspberries look any more perfect? Dang.

  8. Absolutely gorgeous!

  9. This tart looks amazing! Really, really beautiful! I am so inspired to bake gorgeous things all weekend now!

  10. Man, I need a tart pan, stat. This looks amazing and fresh. Wowzers.

  11. Welcome back Tim! Missed you a lot.

  12. gorgeous tart. i <3 coconut!
    v. cool interview!!

  13. Yum, that is a good looking tart!

    Good luck with your move!
    ~ingrid

  14. Oh jeez that sounds fabulous. And the photos? Well. Cut me a slice, please. Love the coconut in it. What a great combo.

  15. Hi Tim
    I have some questions – which are not exactly related to this particular recipe, but are related to baking in general – that I’m hoping it’s ok to stick here.

    1) In your experience, does using (substantially) less sugar than the recipe calls change the baking process (things burn quicker, things don’t rise, etc.)? Also, will substituting white sugar for brown or vice versa affect the outcome in any way?

    2) Is it okay to stick dough in the freezer for storage? If so, how long can it stay there?

    I’ll appreciate any help!

  16. You’re back! Missed you, and your delicious posts. Hope the move (and remodel?) goes well. If there are good raspberries at this week’s farmer’s market, I am all over this tart!

  17. Looks outstanding. Perfect really. Perfect for sharing!

  18. downtown brown says:

    September 28th, 2009 at 3:04 pm

    This looks amazing and so pretty! This is going in my to make list. Thanks for sharing

  19. Nothing better than a coconut crust…nothing.

  20. I love raspberry tarte… great pictures.

  21. That is one lovely tart and perfectly photographed. Glad you survived the move!

  22. That is one handsome tart, I must say! Those raspberries, the juicy filling and coconut crust is just over the top. It looks sensational.

  23. Oh Tim… your desserts. I feel naughty looking at these photos.

  24. This looks delicious! I have a birthday to cook for over the weekend and this has inspired me!
    Thank you.

  25. Amazing photography and what a lovely tart! It must taste amazing.

  26. So jealous of your beautiful raspberries. . . my favorite fruit! I’ve flagged this recipe for my ‘must make this weekend’ list. Can’t wait.

  27. WOW, this looks so amazing! I love the combination of the cooked and raw raspberries…seems like it would be super delicious! :)

  28. Your pictures of this dessert are fantastic! It doesn’t even look real with the candied raspberries. They are my absolute favorite, and this recipe looks relatively easy, even for me — which is saying a lot because I’m kinda a goof in the kitchen.
    -Sylvia
    Padrons

  29. I am planning on making this tart tonight. Do you have any suggestions on adding a thin chocolate layer between the crust and the raspberry filling? We are eating lamb shank for dinner, and I want to use your recipe, as I trust it, but think chocolate would help tie it into the meal as a whole better. I’m imagining melting some semi-sweet chocolate, mixing with a bit of sugar, and just adding the layer in between the crust and the filling. Any thoughts on this idea???

  30. Hi Lydia! Your dinner sounds great. I really don’t like chocolate very much and almost never use it- so I am the wrong person to ask. Sorry. I think the genius of this tart is that it is super bright and fresh, I’m not sure how well chocolate would fit? Let me know if you come up with something you like!

  31. cay gates says:

    June 10th, 2014 at 2:33 pm

    great recipe but i HIGHLY suggest lining or buttering your pan. i had to wrestle with my pan with a paring knife to get it out

  32. Hey Cay- Thanks for checking in. I have never had a problem with this sticking, did you use sweetened coconut? Curious as to what the problem was….

  33. Hi Tim,
    I used unsweetened finely shredded coconut. I got new tart pans and for some reason stuff got stuck. Actually reattempting this tomorrow with parchment circles and lotso butter! Thank goodness raspberries are on sale!

  34. I have been waiting to make this since you originally posted it in 2009, but couldn’t bring myself to pay for the amount of clamshells I’d need to make 6 cups of raspberries. Then, a miracle happened and yesterday my local market had raspberries for 99 cents a clamshell (!!!).

    I would love to make this for a dinner party this week, but I just learned that a friend has been diagnosed with a dairy allergy. Do you have any ideas on a substitute for butter in the crust? I assume it acts as a binder, so perhaps coconut oil would work? I’m entirely clueless about vegan/dairy-free baking.

  35. Hi Sophie! Good deal on those raspberries. I honestly don’t know what to do about the crust. I eat dairy, so I use it when baking. You’re gonna have to find something on the internet. If you do, let us know!

  36. Hooray! Melted coconut oil worked great as a substitute for the melted butter, and the tart was delightful AND dairy-free. Mine got a little more than golden brown on the edges, but I don’t think it was attributed to the lack of butter, most likely my b. Thanks!

What do you think?