ALMOND MACAROON TART

Almond Macaroon Tart image

My husband loves his aunt's special almond cake, but she's very secretive about her recipe. So I used that idea to create something new-a nutty, golden-brown tart.-Elisa Thoreson, Englishtown, New Jersey

Provided by Taste of Home

Time 55m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 cup slivered almonds
1 cup sweetened shredded coconut
2-1/4 cups all-purpose flour
1 cup sugar
1 cup butter, softened
FILLING:
1-1/4 cups confectioners' sugar
3/4 cup sweetened shredded coconut, divided
1 package (7 ounces) almond paste, crumbled
1 teaspoon almond extract
2 large egg whites

Steps:

Preheat oven to 350°. Place almonds and coconut in a food processor; process until finely ground. Add flour and sugar; pulse to combine. Add butter; pulse until crumbly. Reserve 1-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom and up sides of a greased 11-in. fluted tart pan with removable bottom., For filling, place confectioners' sugar, 1/2 cup coconut, almond paste and extract in food processor; pulse until fine crumbs form. Add egg whites; process until blended. Spread into crust; sprinkle with reserved topping., Bake 25-30 minutes or until golden brown. Sprinkle with remaining coconut; bake 5-8 minutes longer or until coconut is lightly browned. Cool completely on a wire rack.

Nutrition Facts : Calories 401 calories, Fat 22g fat (11g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.