Tart with caramelized kumquats

17/11/2023

The tart with caramelized kumquats is a rather special dessert that combines the sweetness and crumbliness of the shortcrust pastry with the intense and slightly bitter aroma of caramelized kumquats. Here’s how to make it:

Ingredients

For the shortcrust pastry:

300 g of 00 flour
150 g of cold butter, cubed
120 g of icing sugar
1 large egg
A pinch of salt

For the filling:

250 g of kumquats
50 g of sugar
50 ml of water

For the custard cream:

250 ml of milk
3 egg yolks
75 g of sugar
25 g of 00 flour
The grated zest of 1 lemon (optional)

Preparation

Start by preparing the shortcrust pastry: mix the flour with the icing sugar and the pinch of salt. Add the cold butter and rub the mixture with your fingertips until it resembles bread crumbs. Then add the egg and quickly knead until a smooth dough is formed. Shape into a ball, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
In the meantime, prepare the caramelized kumquats: wash and slice the kumquats, removing the seeds. Put them in a pan with the sugar and water and cook over medium heat until the kumquats are transparent and the syrup has thickened. Let cool.
For the custard cream, heat the milk in a saucepan. In a bowl, whisk the egg yolks with the sugar until frothy and light in color, then add the flour and continue stirring. When the milk is hot, pour the egg mixture into the milk, stirring continuously. Add the lemon zest and cook over medium heat, stirring continuously, until the cream has thickened. Let it cool covered with cling film in contact.
Roll out the pastry into an even layer and line a tart pan with it. Prick the bottom with a fork and pour in the custard. Arrange the caramelized kumquats on top of the custard.
Bake in a preheated oven at 180 °C for about 30 minutes or until the pastry is golden.
Let the tart cool completely before serving.

Curiosity

Kumquat, often also called “fortunella” or “Japanese mandarin,” is a small-sized citrus fruit and is the only citrus that can be eaten with its peel. Its combination of sweetness and citrus flavor makes it perfect for candying and caramelizing, providing an original and sophisticated touch to desserts.