blackberry and coconut macaroon tart

INGREDIENTS

• Some long-winded notes about volumes: The original recipe called for an 8×11-inch tart pan, which I did not have, or the equivalent of in volume. I ended using 2/3 of the crust recipe and 3/4 of the filling (2/3, which would have been correct, seemed like
• 1 cup plus 2 tablespoons white whole wheat flour, spelt flour or matzo cake meal
• 1/2 cup plus 1 tablespoon unsweetened finely shredded coconut
• 1/2 cup plus 1 tablespoon natural cane sugar (I used a coarse Turbinado because I had it on hand)
• Generous 1/4 teaspoon fine grain sea salt
• 6 tablespoons unsalted butter, melted
• 1 1/2 cups unsweetened finely shredded coconut
• 6 tablespoons natural cane sugar or lightly packed light brown sugar
• 3 large egg whites
• 6 ounces fresh blackberries, halved (feel free to swap any berry/cherry you can find in season)
• 1/4 cup pistachios, crushed