Sweet loquat tart. Melt the butter to room temperature. Add the sugar and work the two ingredients together until they are fully incorporated. Add the eggs one by one and mix once more.

Loquats are more commonly referred to as "Japanese plum" and they are high in pectin, which makes them ideal for jams. The flavor of a loquat is a combination of peach, citrus and a little mango, the texture is similar to a pear. Loquats, also known as Chinese plums or Japanese plums (Eriobotrya japonica), are small edible fruits that range from tart to sweet when ripe. You can cook Sweet loquat tart using 8 ingredients and 13 steps. Here is how you cook that.

Ingredients of Sweet loquat tart

It's 300 g of flour.
It's 80 g of butter.
You need 100 g of sugar.
It's 2 of eggs.
You need 1 packet of yeast for sweets.
It's 100 ml of milk.
It's 300 g of loquats.
It's of jam of your liking.

See recipes for Loquat spoon sweet, Sweet loquat tart too. Loquats taste sweet, yet slightly tart, with notes of citrus. Be sure to choose fully ripe loquats, as immature fruit is sour. Ripe ones turn a bright yellow-orange and are soft to the touch.

Sweet loquat tart instructions

Melt the butter to room temperature..
Add the sugar and work the two ingredients together until they are fully incorporated..
Add the eggs one by one and mix once more..
Add the milk and the flour last (together with the yeast) and mix until you have a fully incorporated dough..
Take a piece of greaseproof paper, wet it and after you have wrung it with your hands, place it at the bottom of your baking tray..
This way, you have your "non-stick protection" and fireproofed at that. The baking tray could be from 24 to 28 cm. Depending on that the height of the dessert will vary as will the baking time..
Start by adding the ingredientsFirst spread the jam on the greaseproof paper evenly. In the end you will tip it over so this layer of jam will be on top. Having that in mind, use as much as you like..
Carry on by using the loquats. Cut them into relatively thin slices that you arrange in the way that you favor (circularly, from the center outwards, helter skelter, whatever inspires you). In any case you won't see them again because they will be lost in the sweet..
Finally, add the mixture to the top..
Place the tray in a preheated oven and bake at 180°C for about 40 minutes. Remember the tip about the diameter of the tray..
The most fun part is when you remove the sweet from the tray. You turn it upside down on a plate that is of equal or larger size and remove the baking tray..
Peel off the greaseproof paper slowly and carefully to avoid removing the jam with it..
Et voilà!!! The loquat tart is ready..

Loquat (Eriobotrya japonica), originally native to China, is commonly planted in this area as a landscaping tree - the large, stiff, evergreen leaves make it a desirable specimen tree. But many people love this tree even more for the sweet-tart yellow orange fruits that ripen on it from late winter to early spring most years. Juda - The Juda loquat tree produces medium to large pear shaped fruit. The fruit has a thin pinkish orange peel and dark yellow pulp, with a flavor profile that is both sweet and mildly tart. Mogi - Mogi are self-seeding loquat trees which produce medium sized pear-shaped fruit.