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Coconut Lemon-Lime Tassie

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Source: Adapted from Great Cookies by Carole Walter

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• 1 recipe Cream Cheese Pastry
• Cream Cheese Pastry:
• 1 cup unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 1/4 cups all-purpose flour, spooned in and leveled, divided
• 1/4 tsp salt
• 1/4 cup powdered sugar
• Filling:
• 3 TBSP all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large egg yolks
• 1 1/4 cups sugar
• 3 TBSP fresh lime juice
• 3 TBSP fresh lemon juice
• 2 tsp freshly grated lemon zest
• 2 tsp freshly grated lime zest
• 1 cup chopped sweetened, flaked coconut, divided
• 1 recipe Vanilla Glaze
• Vanilla Glaze:
• 2 cups powdered sugar
• 2-3 TBSP hot milk
• 1 TBSP corn syrup
• 1/2 tsp vanilla extract
• pinch of salt

Preheat oven to 350F. Butter a 9 by 13-inch pan or individual ramekins.

Cut apples into thin slices. Place apples and blackberries in a large mixing bowl. Sprinkle with flour and sugar. Gently fold to coat the fruit pieces. Pour fruit into prepared pan.

Topping:

Combine all ingredients together in a bowl until everything in moist from the butter and has a crumbly appearance. Sprinkle topping over fruit. Bake for about 35-40 minutes or until fruit is soft and topping is browned.

Serve warm and top with Blackberry Ice Cream or vanilla.