Yesterday I was brainstorming how to use up the rest of our loquat harvest, so I consulted this book from the wonderful Valerie Gordon of Valerie Confections. She makes some of the most delicious, beautiful and painstakingly individually handmade, hand wrapped sweets I have ever seen. I love her vision and craftsmanship. I found this recipe for a tart, using a cheese & cornmeal enhanced crust. I thought it might work paired with the super tart loquat.
So I went to work chopping up my loquats.
I then peeled the suckers and placed them on the chilled crust.
Let me tell you, the only thing that smells better than a Thanksgiving Turkey cooking and a pie baking, is a pie that has a gruyere enhanced crust baking.
We had small portions after dinner, for dessert, and Mike finished it off the next morning for breakfast, with ice cream.
To make the fritters I just heated up a ton of coconut oil, dunked the loquat halves into a batter of 1 egg and a handful of rye and semolina flour, plus a splash of pellegrino water.
Taking my cue from Angie I also fried up some dandelion flowers I picked fresh from my growing weed collection in our backyard patio.
I must tell you that the gruyere crust recipe was very delicious and one I will use again and again. In addition, I found that the taste of cooked loquats was much sweeter and mellower than that of the raw fruit.