Posted on 24/08/17

Blackberry and Apple Coconut Macaroon Traybake

This summer we’ve been busy rebranding. You may have noticed our fabulous new website that makes it easier to search for courses and the beautiful blackberry imagery that we’re using. You can pick baskets full of these delicious seasonal berries in the grounds of Catton Hall where Seasoned is based.

The blackberry season is currently at its peak and you can pick a good haul as long as you beat the other foragers and birds to it.

Blackberry and apple is a classic pairing and freezing a glut of blackberries means you can enjoy this delicious traybake all year round. This macaron traybake also works well with raspberries.

Blackberry & Apple Coconut Macaroon Traybake 

For the spelt pastry base:  

  • 100g spelt flour (we’re a big fan of Shipton Mill spelt flour)
  • 100g wholemeal (or use just extra spelt flour)
  • 100g sugar
  • 125g coconut oil
Blackberry layer:  
  • 220g blackberries
  • 220g plums / apples or other seasonal fruit
  • 75g sugar
  • 2 tbsp water
  • 2 tbsp of cornflour to thicken

For the topping: 

  • 5 egg whites
  • 100g sugar
  • 250g desiccated coconut
To make the base:
  1. Melt the coconut oil in a large pan then add the flours to it. Mix until the mixture has formed a pastry then then press into a 8″ square tray bake tin.
  2. Bake at 180°c degrees for 20 minutes.
  3. Allow to cool fully before constructing the traybake.
To make the filling: 
  1. While the base baking and cooling, gently heat the fruit together in a saucepan with the sugar and a couple of tablespoons of water until it is softened. This usually takes about 10 minutes.
  2. If there is extra water in the bottom of the pan, mix the cornflour with a little water to make a smooth paste then add this to the cooked fruit. You may not need to do this stage depending on the water content of the fruit you started with. You’re looking for the mixture to have a jammy consistency.
  3. Allow to cool whilst you make the topping.
To make the macaroon topping:
  1. Whisk the egg whites until they form soft peaks, then spoon in the sugar gradually continuing to whisk until they form stiff peaks.
  2. Fold in the desiccated coconut being careful to keep the air in the mixture.
To assemble: 
  1. Spoon the fruit over the spelt base, then top with the coconut macaroon mixture.
  2. Bake for 20 minutes until the top is starting to turn golden brown.
  3. Allow to cool before removing from the tray and cutting into squares.

Get more confident with pastry on our Perfect Pastry course with GBBO Beca Lyne-Pirkis.

You can find the raspberry tartlet version we wrote for Shipton Mill on their own website.