Blackberries and loquats are in season, so we thought we'd make some tartlettes from the fruit around our neighborhood. They came our so well, we had to share the recipe with you!
| Ingredients 2 quarts blackberries for the marmalade 5 lbs loquats 4 cups sugar 1 1/2 packets pectin 3/4 cup dried fruit for the dough 2/3 cup sugar 2 sticks butter 2 cups flour (or 1 1/2 cups flour, 1/2 cup polenta) pinch of salt 1/4 teaspoon vanilla extract |
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| Directions For the marmalade, cut out the toxic seeds and the flower ends off the loquats. Cover with water and bring to a boil and then simmer for 15-20 min. Filter out the loquat solids. Add 4 cups of sugar 1.5 packets of pectin and 3/4 of a cup of chopped dried fruit, and then bring to a rapid boil for five minutes. Put the resultant goo into containers and let cool. To make the dough, cream the sugar, butter and vanilla extract. Sift the flour, polenta and salt together, slowly add the flour mixture to the creamed butter. Mix it together and then chill it in the fridge before rolling it out on the counter and cuttting the dough into tartlette shape. Bake at 350 degrees F for 20 min (don't let them brown!). Take the cooled tartlette shells, smear a liberal portion of the cooled marmalade on top of them, and add the blackberries.Voila! Fancy and simple! |
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