Loquat and Raspberry Tart by Leila T


Serves 12

160 g butter, softened
80 g caster sugar
30 g whole egg
270 g plain flour

225 g butter, softened
225 g caster sugar
4 eggs
175 g ground almonds
50 g plain flour

4 loquats, or stone fruit of your choice
150 g raspberries

100 g apricot jam

Grease a 26 cm tart tin and line the base with baking paper cut to size. For the sweet pastry, cream the butter and sugar until smooth. Add the egg to the creamed mixture before incorporating the flour. On a sheet of baking paper, roll the dough into a circle large enough to line your tart tin. Cover with another sheet of baking paper and refrigerate for 15 minutes 
Once it is solid enough to handle, remove the top sheet of baking paper and flip the sweet pastry over the tart tin. Remove the remaining sheet of baking paper. To line the tart tin, push the pastry into the grooves of the tin and press gently along the circumference and the bottom edge of the tart case. Cut the excess pastry off with the back of a knife. Place the tart tin in the freezer for 15 minutes. At this point, preheat the oven to 170°C.

Scrunch up a sheet of baking paper so it will be flexible enough to fit the curves of the tart case. Place the sheet over the uncooked pastry and fill the tart case with baking beans. Bake for 40 minutes. Then remove the tin from the oven, carefully lifting the baking paper and beans out of the tart case. Return the tin to the oven for 15 more minutes until lightly golden. To make the frangipane, cream the butter and sugar. Once light and fluffy, add the eggs one at a time, mixing until well combined before adding the flour and ground almonds. Spread evenly in the tart case and bake for 25 minutes until the surface is solid enough to support the fruit. Meanwhile, slice the loquats then arrange the fruit on the surface of the tart and return to the oven for 50 minutes.   Gently heat the apricot jam, adding a tablespoon of water if necessary so that the jam will be a suitable consistency for glazing. Once the tart is baked, brush the warmed apricot jam over the surface of the tart. Allow to cool before portioning.