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black-sesame-loquat-tart

Loquats are a small orange fruit that grow in abundance throughout Los Angeles in late spring through early summer. The delicious fruit isn't something you can readily find in grocery stores due to its short shelf life once picked off of the tree. Ask around if don't have a tree yourself—it's very likely you have a friend with one in their yard, and more fruit than they know what to do with. Aside from eating loquats fresh off the tree, you can use them in baking. You'll just have to be cautious of their tendency to oxidize quickly, the effects of which can be reduced by prepping your fruit next to a bowl of lemon juice and water, and plopping them in as you go. The tart recipe is adapted from David Lebovitz's French Tart Dough recipe, and the Frangipane recipe is adapted from NYT. Note: This recipe yields a 7" tart and can be scaled up or down for different tart sizes. My tart pan is slightly on the deeper side, so if your pan is shallow you may find that you'll end up with a little extra filling — be careful to not overfill the tart. The filling should go between 1/2 and 2/3 of the way up the sides.

Ingredients