Tarte du Lothier

Name: Tarte du Lothier
Yield: Makes 3 tarts
Cuisine: Belgian
Ingredients: 10 g (⅜ oz) crushed apricot kernels (see note) with ⅛ teaspoon rosewater, or use ½ teaspoon bitter almond extract; 160 ml (5¼ fl oz) water; 10 g (⅜ oz) salt; 200 g (7 oz) unsalted butter, softened; 80 g (2¾ oz) caster (superfine) sugar; 10 g (⅜ oz) instant dry yeast; 500 g (1 lb 2 oz) strong (bread) flour; 8 egg whites; 400 g (14 oz) apricot jam; 150 g (5½ oz) rice semolina; 1 litre (35 fl oz) full-fat milk; 150 g (5½ oz) caster (superfine) sugar; 5 egg yolks

Preparation info

Makes
3
tarts

Difficulty
Easy

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

The tarte du Lothier is a tart from Genappe in Walloon Brabant with a rice semolina filling flavoured with bitter almonds on top of an apricot purée. It is one of the local tarts I discovered about my country while I was doing research for this book. The Confrérie Tarte du Lothier has kindly shared their recipe with me: but my adaptation, below, is much less sweet.

Ingredients

Method

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