By Hana, July 12th, 2014:
My mother was very happy to hear that I have used all her homemade loquat, fruit, that she sent to me and made loquat compote (★.) By using the homemade compote, I decided to make a loquat tart as the first time. Since it was the first time for me to make a tart, I referred the recipe from the COOKPAD, Japan’s largest recipe website on which audiences can publish their own recipes.
Tart Crust:
- Mix all ingredients except water into the food processor until evenly mixed.
- Add water into the food processor and mix until evenly incorporated.
- Transfer the dough from the food processor to your work surface, pat into a ball, and wrap in plastic wrap. Then, let it rest in the refrigerator for 30- 60 minutes.
- On a lightly flowered work surface, roll out the dough.
- By using your fingers, roll out the dough to fit into a tart pan.
- Prick the tart shell all over with a fork.
- Let the tart shell rest in the refrigerator while making the filling.
* Ingredient for about 9 inches tart pan *
- Flower – 3/4 cup (90g)
- Non-salted butter – 3 table spoon (45g)
- Salt- 1/4 plus teaspoon
- Sugar – 1 teaspoon
Tart Filling:
- Take a butter from the refrigerator in advance and allow the butter to be soften.
- After mixing the soften butter in a bowl to cream the butter, add sugar in the bowl.
- Add mixed egg into the No2’s bowl and mix well.
- Add almond flower into the No3’s bowl and mix with Maryse.
- Heat the oven 350°F and arrange the rack in the middle.
- Take out the tart shell from the refrigerator and fill the tart filling into the shell.
- Arrange the loquat compote in an spiral pattern.
- Place the No7’s pie in the oven, and bake it for about 1 hours.
- Take out the pie from the oven and let it chill.
*Ingredient for about 9 inches tart pan *
- Almond Flower – 1/2 cup and 1 2/3 tablespoon (70g)
- Non-salted butter – 1/4 cup and 2/3 tablespoon (70g)
- Granulated Sugar – 5 tablespoon (70g)
- 1 Egg
Recipe is referred from here (★)