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Epicurious

Blueberry-Lemon Tart with Toasted Coconut

All you really need for a good dessert is some good jam and a little pastry in your freezer. This follows the same principle as the Cherry Almond Tart (page 163), but makes use of Blueberry Lemon Jam (page 10). You can substitute another homemade or store-bought jam of your choice.

Ingredients

1 (4 by 4-inch) square frozen store-bought puff pastry, preferably all-butter (such as Dufour brand), defrosted
1/4 cup Blueberry Lemon Jam (page 10)
2 tablespoons unsweetened, large coconut flakes
2 tablespoons low-fat Greek-style yogurt, whisked smooth

Preparation

  1. Step 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

    Step 2

    On a lightly floured countertop, roll out the pastry to about 6 inches square. Pierce the dough every 1/2-inch with a fork; this helps the pastry rise evenly. Mound the jam in the center of the dough. Lightly moisten the edges of the dough with water and pull and fold up the sides to the edges of the jam, forming pleats so the dough cradles the jam. Scatter the coconut flakes on top.

    Step 3

    Transfer the tart to the prepared baking sheet and bake for 20 to 25 minutes, until it has puffed and turned golden brown. Remove from the oven and let cool for a few minutes.

    Step 4

    Transfer to a dessert plate, spoon on the dollop of yogurt, and eat.

Cover of Joe Yonan's cookbook Serve Yourself Featuring a cherry tomato and squid stir fry.
Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Copyright © 2011 by Joe Yonan. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Buy the full book at Amazon or AbeBooks.
TagsTartDessertCoconutFruitBakingCookbooks
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