14 Aug2006

Macapuno Tart

by Marketman

maca1

I noticed an abundance of macapuno (coconut sport, mutant coconuts) at the market the other day. I wonder if I am just sensitive to the produce now that I have actually tried it. maca2I can’t imagine that macapuno has a seasonal preference as mutants wouldn’t just occur in the Fall or Spring, no? At any rate, I bought three heavy nuts the other day with the intention of trying to re-create the macapuno tarts that I recall from childhood. In preparation for the tarts, I started to make a pate brisee which is a classic French tart dough essentially made up of flour, butter, salt and cold water. I find it is difficult to do perfectly in a tropical country unless you have a chilled marble countertop and an airconditioned kitchen. If the butter rises above a certain temperature, the dough is a goner. And our butter here is pathetic to begin with. At any rate, I made enough dough for three tarts, two small (6-inch) round tart pans I bought on Saturday and a long rectangular tart pan. Since the dough needs to be started several hours before it is cooked, I had the dough done early Sunday morning…

Mid-afternoon Sunday we opened the three macapunos only to find that 2 of them were rotten and unusable…don’t you hate it when that happens with any fruit? So I maca3made use of only one macapuno that I scraped with a melon scraper into strings. I plopped 3 cups worth into a heavy enameled pot and added half the amount of sugar and stirred over medium-low heat until thickened a bit. I set that aside to cool. After pre-baking the tart shells, I filled them with the macapuno mixture and baked them for about 20 minutes at 375 F. After allowing them to cool, they can be served plain or if you want a really over the top dessert, put a generous scoop of good ube ice cream on top of a slice of the macapuno tart. It was absolutely delicious and incredibly simple to make. If you aren’t too finicky, use a regular pie dough whichmay be easier to manage (but pre-bake it as well)….

 

COMMENTS:

  1. mayumi says:

    this looks absolutely lush!!!!!!

    i want proper ube and macapuno!

    Aug 14, 2006 | 9:51 pm

     
  2. tulip says:

    I just really love anything with macapuno! lol..Your tart looks heavenly delicious that I’m actually salivating as I read your post. hahaha.I need to find macapuno ASAP!

    Aug 14, 2006 | 11:13 pm

     
  3. peterb says:

    this is something i really want to try. i can already imagine the macapuno and ube ice cream! good post and great desert MM!

    Aug 14, 2006 | 11:35 pm

     
  4. millet says:

    wooow! that looks absolutely…royal? can’t find the right word…it loks absolutely scrumptious…hard to believe it was made with the fewest of ingredients. we used to have a macapuno-yielding tree in the backyard, but i never made macapuno tarts – mazapan (not marzipan) de macapuno was one of my favorite things to make. must try making the tarts sometime.

    Aug 14, 2006 | 11:39 pm

     
  5. ykmd says:

    thanks for the idea! will have to make do with a store-bought pie crust and bottled macapuno…no ube ice cream available here, but I think (tillamook) vanilla bean ice cream will do nicely :)

    Aug 15, 2006 | 1:00 am

     
  6. Jennifer says:

    This looks a lot like the dessert my Nana makes. I can’t spell the word, but she calls it (I’ll try my best) “Cuncanun”. Same as Beco, I believe.

    I may just try this sometime!

    Aug 15, 2006 | 5:09 am

     
  7. Marketman says:

    Besides the melting crust, this was incredibly easy to make. I would have liked my crust a little less pale but it tasted good. The filling is easy but the key is the quality of the macapuno and the right balance with the sugar. I don’t like it too sweet so I start with 1/2 the amount of white sugar (1 semi-packed cup of macapuno to 1/2 cup white sugar)or even less and taste as I cook it. You should have a distinct macapuno flavor and the the sweetness. If you let this tart cool, place it in the fridge and serve it by slices and allow it to warm up a bit, the filling is just the right consistency. Serve in small portions, too much of a good thing can kill you! :)

    Aug 15, 2006 | 5:41 am

     
  8. millet says:

    death by macapuno! ‘kala nila chocolate lang huh!

    Aug 15, 2006 | 6:51 am

     
  9. mita says:

    MM, I don’t like macapuno too sweet myself. Have you tried flavoring the macapuno with 1 pandan leaf? It’s also great that way.

    Aug 15, 2006 | 11:52 am

     
  10. Didi says:

    they look absolutely delish!!!
    my mouth is watering – dammit!!

    Aug 15, 2006 | 12:18 pm

     
  11. Jean says:

    MM, my day is not complete without a visit to your blog.

    Aug 15, 2006 | 2:28 pm

     
  12. goodtimer says:

    i absolutely love macapuno! when i was pregnant with my 1st kid, i pigged out by eating half a big nescafe bottle of home-made sweet macapuno in one sitting. i guess that’s why my firstborn was mestizo! haha! hey, i could really eat 2 of those pies in one sitting, they look sooo delicious!

    Aug 16, 2006 | 1:57 am

     
  13. babycakes says:

    oh wow! i so love macapuno. where did you say you got them? please tell me where i can get some..
    i’m dying right now to have a piece of that pie..

    Aug 16, 2006 | 11:56 pm

     
  14. Marketman says:

    babycakes, you can get some macapuno at the Market!Market! outdoor market in Fort Bonifacio. Just make sure to warn the vendor that if it turns out to be a spoiled you’ll knock his coconut silly. Two out of three macapunos I recently bought were spoiled!

    Aug 17, 2006 | 11:32 am

     
 

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