This was my first time eating a kumquat. Since they are such a beautiful fruit, I wanted to make something special with them. I decided to make a Candied Kumquat Tart.
Mixing up the crust in the food processor (I love using my food processor anytime I need to cut butter (or shortening, ect...) into a flour mixture)...
The dough wrapped and ready to chill.
The objects of our affection: the kumquats.
Slicing and removing the seeds.
Sliced kumquats - ready to go!
After I candied the kumquats. Aren't they beautiful?!
Next, the kumquat cream made and ready to go.
I always strain any custards I make for a perfectly silky smooth texture and this is why: see the bits of fruit and cooked egg?
All the parts ready to go: the crust is baked, the custard done, and the kumquats candied.
The custard in the shell.
The kumquat syrup - I had to try my hand at another "in motion" picture. I think it turned out better than my last one?
The candied kumquats on the tart:
Candied Kumquat Tart
Crust
- 1 egg yolk
- 2 tablespoons very cold water
- 1 teaspoon vanilla extract
- 1 1⁄4 cups unbleached flour
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- 8 tablespoons cold unsalted butter
For crust: In a small bowl, stir together the egg yolk, water and vanilla; set aside.
To make the dough in the food processor, add flour, sugar and salt to processor bowl. Cut stick of butter into 1/2 inch-ish slices and place in food processor bowl. Pulse until butter is incorporated into butter. Next, while pulsing, pour egg yolk, water and vanilla mixture into flour. Pulse just until mixture comes together into a ball.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Place in tart pan with removable bottom and bake at 350 degrees F. for 15 to 20 minutes. Makes enough dough for one 9 1/2-inch tart.
Candied Kumquat's
To make the dough in the food processor, add flour, sugar and salt to processor bowl. Cut stick of butter into 1/2 inch-ish slices and place in food processor bowl. Pulse until butter is incorporated into butter. Next, while pulsing, pour egg yolk, water and vanilla mixture into flour. Pulse just until mixture comes together into a ball.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Place in tart pan with removable bottom and bake at 350 degrees F. for 15 to 20 minutes. Makes enough dough for one 9 1/2-inch tart.
Candied Kumquat's
- 1 cup sugar
- 1 cup water
- 4 ounces corn syrup
- 1 cup sliced kumquats (about 10-12)
- 2 cups milk
- 1 cup melted vanilla ice cream
- 1/4 cup cornstarch, heaping
- 1/8 teaspoon salt
- 4 egg yolks
- 7 ounces sweetened condensed milk (1/2 can)
- 1/2 cup kumquat syrup (from your candied kumquats)
To Put It All Together:
In cooled tart shell, pour and smooth out kumquat custard filling. Arrange candied sliced kumquats on top of the custard in a pretty design. Chill overnight or at least for several hours.
The directions for the filling call for melted vanilla ice cream and sweetened condensed milk, but the recipe does not say clearly when they are to be added. Does "milk" mean the regular milk and the SCM? Is the vanilla to be added at the end the vanilla ice-cream? If not, then how much vanilla. Also it calls for butter to be added but there is no butter in the ingredients list.
ReplyDeleteI really hope you can clear up these questions, I think that your tart is by far the prettiest of the options I've seen on the internet. And I am hoping to make it for a Lunar New Year party this weekend since the kumquat is a traditional part of the Chinese celebration.