Blackberry and coconut macaroon tart

What primarily drew me to this recipe was the fact that I had leftover shredded coconut from a previous cooking adventure and I've been looking for ways to use it up before it makes its way to the trash.

That said, the combination of coconut and blackberries sounded intriguing. Then I went to the store to stock up on ingredients and found the strawberries on sale; so the first substitution I made was to replace the blackberries with strawberries. Neither berry is in season where I am anyway, so might as well go with the cheaper option. I also substituted sliced almonds for the pistachios (same situation as the coconut), and used a combination of all-purpose flour and ww pastry flour (also looking to use up the pastry flour) for the crust.

Lacking a tart pan, I used a 9x9 cake pan, so my version must be a bit thinner than the recipe intended. It still turned out beautifully, and despite the warnings I had no trouble slicing it, the parchment paper lining made it easy to lift the tart out onto a plate to slice. I deducted one star because something tastes a little off - I find the crust a little too salty? Otherwise, delicious and very easy to put together, it doesn't even require whipping the egg whites. I love the shortbread base.