| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 23g | 10g | 44g |
| sugars | fibre | protein | salt |
| 29g | 2g | 6g | 0.13g |
My Loquat and Almond Tart Legacy
There’s a bit of me—a sliver of growing up in New Jersey, of basking in a golden Italian heritage—that gleams vividly through my re-creation of the classic Loquat and Almond Tart. A comforting embrace of home and memories that I wish to pass on to my beloved grandchildren. It’s not just a sweet dessert that I love, it’s a tale penned with love and tradition, kneaded into the dough of each pie crust.
This tart is a mellow, sun-drenched indulgence, not too dissimilar to a traditional peach or apricot tart. Sweet, tangy Loquats paired with crunchy almonds, elegantly dressed in a creamy custard, all enveloped within a buttery pastry—it’s a family favorite. It would pair splendidly with a dollop of homemade vanilla ice cream or a steaming cup of coffee.
Nourishing the Body and Soul
And this tart isn’t just a testament to flavor. It carries with it a decent dose of nutritional benefits too. The star ingredient, loquat, is not just remarkable for its delicious flavors—it’s also a power-packed fruit with incredible therapeutic virtues. An excellent source of Vitamin A, loquats contribute to eye health and boost the immune system. Paired with almonds, a good source of heart-friendly monounsaturated fats, fiber, and protein, our humble tart turns into something so much more than just a treat—it’s nourishing as well.
This tart, however, does not only shine in its nutritional profile—it also honors my path to becoming your gourmet guru. Layered within its rich flavors and mildly sweet-tart tones, is heaps of love and tradition—drawn from an Italian-American background. It’s my story rolled out into a pie crust and painted with loquat and almonds. A story I wish to share with each bite, with each recipe.
Whipping up this Loquat and Almond Tart is a tribute to my Italian grandparents. And when you cut and serve a slice, it’s like you’re immersing yourself in their warm kitchen, a world alive with timeless traditions and profound taste.
What You’ll Need
- 1 refrigerated pie crust
- 2 cups fresh loquat, pitted and chopped
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 cup slivered almonds
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/4 cup powdered sugar, for dusting
Method
Step One
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Unroll the refrigerated pie crust and fit it into a 9-inch tart pan, trimming any excess dough from the edges.
Step Two
In a medium-sized bowl, combine the chopped loquat with granulated sugar, flour, ground cinnamon and salt. Stir until well combined, then set aside.
Step Three
Scatter the small pieces of unsalted butter over the bottom of the pie crust. Sprinkle the loquat mixture evenly over the butter, then top with the slivered almonds.
Step Four
In a separate bowl, use a whisk to beat together the heavy cream, vanilla extract, and eggs until smooth. Pour this mixture over the loquat and almond mixture in the pie crust.
Step Five
Place the tart in the preheated oven and bake for 10 minutes. Then, reduce heat to 350 degrees Fahrenheit (180 degrees Celsius) and bake for an additional 40-45 minutes or until the custard is set and the top is golden brown.
Step Six
Remove the tart from the oven and let it cool to room temperature. Before serving, dust the top of the tart with the powdered sugar.
Step Seven
Serve your Loquat and Almond Tart at room temperature. Enjoy this delightful dessert with your loved ones.
