Apricot macaroon tart

I finally made it to the Saturday morning farmer's market.

There's a real problem with summer, and that is when you spend so many weekends traveling, you can miss this farmer's market scene all together. I feel like everyone else is staying around town, making delicious culinary nods to each part of the growing season, while I've been buying bananas and hoping I eat them before they go dark. (Don't tell me to put them in the freezer. I have a horrible track record with actually using them.)

Well, I had just seen this post on Molly Wizenburg's blog, Orangette, for an apricot macaroon tart, and it was all I needed to give me that extra push out the door on one of these precious few Saturdays I have here in town. I needed fresh apricots. Thank you, local farmers!

I followed Molly's recipe to a T (which is actually an adaptation of a Heidi Swanson recipe) with the exceptions of using medium shredded coconut instead of fine (it was all I had), and using a 6-inch tart pan, not the normal 9-inch. I'm left with some dough for cookies or something.

Those are my hand marks in the dough. It's that soft and buttery.

I made this thing in record time for anything called a "tart." Likely because it calls for melted butter, which, in my opinion, makes this technically cookie dough. No matter, though. It's tasty. Press in and bake.

The filling couldn't be easier. Just quartered apricots on the baked crust, then dolloped with a mixture of egg whites, coconut and sugar.

Don't you think you should make it? The recipe is here.