Ingredients
Easy Black Sesame Tart Shell
64 g unsalted butter
¾ tbsp neutral oil
2 ½ tbsp water
¾ tbsp sugar
pinch salt
90 g all purpose flour
30 g whole wheat flour
1 tbsp toasted black sesame seeds
Black Sesame Frangipane Filling
100 g almond meal
50 g toasted black sesame seeds
2 tbsp all purpose flour
120 g granulated sugar
¾ tsp kosher salt (half as much if using table salt)
140 g unsalted butter
2 eggs
1 tsp vanilla extract
½ tsp almond extract
Loquat Prep and Tart Assembly
8 - 10 ripe loquats
lemon juice
almonds (optional, for sprinkling)
granulated sugar (optional, for sprinkling)
Tools
7 tart pan with removable bottom
Heatproof glass bowl
Directions
Easy Black Sesame Tart Shell
Step 1
Roughly chop butter and add to an ovenproof glass bowl, such as Pyrex, along with the oil, water, and sugar. Place the bowl in a cold oven and set the oven to 400F. Heat for 25-30 minutes until the mixture is bubbling and the edges are just starting to brown (start checking your oven at the 20 minute mark).
64 g unsalted butter
¾ tbsp neutral oil
2 ½ tbsp water
¾ tbsp sugar
Step 2
Meanwhile, whisk together the salt, both flours, and black sesame seeds in a small container and set aside.
pinch salt
90 g all purpose flour
30 g whole wheat flour
1 ½ tbsp toasted black sesame seeds
Step 3
Very carefully remove the hot butter mixture from the oven and add the flour mixture cautiously, but all at once. Using a heatproof spatula, mix everything together until a smooth dough forms. Set aside a small piece of the dough mixture (roughly 1/2 tsp).
Step 4
Dump the dough into your tart pan and let cool just until you can safely handle it. Press the dough into the tart pan with your fingers and/or a fork, pushing the dough up the sides of the tart pan evenly. Prick the bottom of the dough several times with a fork, then bake at 375F for 15 minutes, or until lightly golden brown.
Step 5
Remove the tart from the oven and let cool slightly. Use the reserved dough to patch any small cracks that may have appeared while baking. Set aside to cool completely.
Black Sesame Frangipane Filling
Step 1
Add sesame seeds, sugar, salt, and flour to a food processor and blitz until sesame seeds are evenly ground. Add almond meal and blitz again until evenly incorporated.
20 g toasted black sesame seeds
50 g almond meal
1 tbsp all purpose flour
60 g granulated sugar
½ tsp kosher salt (half as much if using table salt)
Step 2
Add butter and continue to process until smooth.
70 g unsalted butter
Step 3
Add egg, vanilla, and almond extracts, and continue to process until smooth.
1 eggs
Loquat Prep and Tart Assembly
Step 1
Evenly spread the frangipane filling into the tart shell. Be sure to read the note in the recipe description!
Step 2
To process the loquats: set up a work station by squeezing one lemon into a medium sized bowl of cool tap water. Cut off the ends of each loquat, and peel each with your fingers (though this is a tedious process, the skin should peel off the flesh fairly easily). From the cut side that hits the pit (you’ll see a little circle there), firmly but carefully peel out the inner membrane that lines the pit.
Step 3
Cut each loquat in half or quarters and carefully remove the seeds. As you finish each fruit, plop the halves into the bowl of lemon water to prevent oxidation.
Step 4
When all the fruit has been processed, press each half into the frangipane filling, giving each piece a shake to remove as much water as possible.
Step 5
Sprinkle the top of the tart with sliced or slivered almonds, and sugar, if using.
Step 6
Bake until puffed and golden brown around the edges, about 45 minutes.
Step 7
Cool before garnishing with whipped cream, flowers, nuts, or whatever you'd like, and serve at room temperature.
