Desserts

Torta tan-Naspli

It’s naspli season even if it’s a short one. Try this delicious, gooey naspli pie topped with flaky, cake-like cobbler topping. Eat it warm. It’s even better with a dollop of fresh whipped cream or a scoop of vanilla ice cream.

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Torta tan-Naspli

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It's naspli season even if it's a short one. Try this delicious, gooey naspli pie topped with flaky, cake-like cobbler topping. Eat it warm. It's even better with a dollop of fresh whipped cream or a scoop of vanilla ice cream.

Ingredients

3 cups diced loquats

1 1/2 cups brown sugar

1 tablespoon cornstarch

1/2 teaspoon cinnamon

1 cup all purpose flour

1 teaspoon baking powder

1 large egg, lightly beaten

1/4 cup slivered almonds

1/2 cup unsalted butter, melted

acqua & farina sfoglia

Instructions

1

Preheat your oven to 190°C

2

Then begin prepping your loquats by slicing them in half, removing the seeds the thin white skin beneath them, as well as the skins. Chop and place in a bowl.

3

Add 1/2 cup of brown sugar to the chopped loquats with the cornstarch and cinnamon and stir until well coated and thoroughly combined.

4

Pour into a pie plate or 8×8 baking dish.

5

Combine remaining brown sugar, flour, salt, and baking powder in a bowl and whisk to combine.

6

Beat one egg and pour it into the flour mixture.

7

Work the egg into the flour mixture with your hands or a fork until it resembles coarse crumbs.

8

Spread flour mixture over the loquats as evenly as possible. Top with slivered almonds and then pour melted butter evenly over the entire topping.

9

Bake for 35 minutes or until golden brown and crisp. Allow to cool for 20 minutes then serve.

10

Cool completely and cover, then store at room temperature for 3 days