Melt the butter to room temperature.

Add the sugar and work the two ingredients together until they are fully incorporated.

Add the eggs one by one and mix once more.

Add the milk and the flour last (together with the yeast) and mix until you have a fully incorporated dough.

Take a piece of greaseproof paper, wet it and after you have wrung it with your hands, place it at the bottom of your baking tray.

This way, you have your "non-stick protection" and fireproofed at that. The baking tray could be from 24 to 28 cm. Depending on that the height of the dessert will vary as will the baking time.

Start by adding the ingredientsFirst spread the jam on the greaseproof paper evenly. In the end you will tip it over so this layer of jam will be on top. Having that in mind, use as much as you like.

Carry on by using the loquats. Cut them into relatively thin slices that you arrange in the way that you favor (circularly, from the center outwards, helter skelter, whatever inspires you). In any case you won't see them again because they will be lost in the sweet.

Finally, add the mixture to the top.

Place the tray in a preheated oven and bake at 180°C for about 40 minutes. Remember the tip about the diameter of the tray. 

The most fun part is when you remove the sweet from the tray. You turn it upside down on a plate that is of equal or larger size and remove the baking tray.

Peel off the greaseproof paper slowly and carefully to avoid removing the jam with it.

Et voilà!!! The loquat tart is ready.