Are you looking for a flavorful and tantalizing dessert that will impress your family and friends? Look no further than the kumquat pastry tart. This delightful treat combines the sweet-tart flavor of kumquats with the flaky crust of a homemade pastry. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of creating a kumquat pastry tart that will surely become a favorite.
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CANDIED KUMQUAT AND RICOTTA TART
Categories Dessert Bake Ricotta Kumquat Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 9
Steps:
- Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
- Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 5 minutes. Stir in kumquats and simmer gently 10 minutes. Drain and cool kumquats in a sieve set over a bowl, then return drained syrup to pan and boil until reduced to about 11/3 cups, 3 to 5 minutes.
- Finely grind fennel seeds in coffee/spice grinder, then transfer to a bowl and whisk together with ricotta, remaining 2 tablespoons sugar, and a pinch of salt just until ricotta is slightly smoother. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
- Arrange kumquats as evenly as possible over ricotta using your fingers or a small spoon, separating slices as necessary with a skewer, then brush kumquats with some of reduced syrup.
- Remove side of tart pan.
KUMQUAT PASTRY TART
Make and share this Kumquat Pastry Tart recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 30m
Yield 9-10 serving(s)
Number Of Ingredients 6
Steps:
- Roll out thawed puff pastry sheet to make a 10 inch square.
- Brush evenly with 2 T.
- of the jam.
- Bake on the lowest rack in a 425 degree oven until well browned-about 12-15 minutes.
- Remove and let cool.
- Beat whipping cream until it holds soft peaks and gently fold in ginger cream.
- Spread evenly over the baked puff pastry.
- Arrange the kimquat slices on the ginger cream mixture, overlapping a bit.
- Melt the remaining jam.
- Remove from heat and whisk in the liqueur.
- Gently brush onto the kumquats.
- Cut into triangles and serve or chill up to 1 hour.
Nutrition Facts : Calories 287.8, Fat 15.5, SaturatedFat 5.7, Cholesterol 18.1, Sodium 83.9, Carbohydrate 35, Fiber 2.3, Sugar 15.5, Protein 2.8
Tips:
- For a burst of sweetness and fragrance, zest the kumquats before using them in the filling.
- If you can't find puff pastry dough, you can use a store-bought pie crust or even make your own.
- To prevent the filling from leaking out, make sure to seal the edges of the pastry dough well before baking.
- If you want a more rustic look, you can sprinkle some raw sugar on top of the tart before baking.
- To make sure the tart is cooked through, insert a toothpick into the center. If it comes out clean, the tart is done.
Conclusion:
This kumquat pastry tart is a delightful treat that is perfect for any occasion. With its sweet and tangy filling and flaky crust, it is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give this kumquat pastry tart a try.
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