Kumquat tart

Fairlady
10 servings
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Fruit

By Food24 November 03 2009
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Ingredients (13)

PASTRY
375.00 g flour
125.00 g butter
30.00 ml castor sugar
30.00 ml water — iced
CRÈME
500.00 ml milk
6.00 eggs — just the yolks
125.00 g sugar
15.00 ml cream
TOPPING
400.00 g sugar
850.00 ml water
1.00 cinnamon — stick
5.00 ml vanilla — essence
250.00 g kumquats
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Method:

Using your hands or a food processor, mix flour and butter together to form a crumb-like mixture. Pulse or mix in sugar thoroughly.
Stir in just enough water to form a fairly soft dough.
Press pastry into 23 cm loose-bottomed tart pan.
Bake in a preheated 180 ºC oven until light brown, about 12 to 15 minutes. Remove from oven and allow to cool.
CRÈME: Gently heat milk. Whisk egg yolks and sugar together until creamy and pale yellow. Whisk into heated milk and cook over a low heat until sauce is thick enough to coat the back of a wooden spoon.
Remove from heat, allow to cool and stir in cream. Set aside.
TOPPING: Boil sugar, water, cinnamon and vanilla essence together until sugar dissolves. Add kumquats and cook until soft but still firm. Remove fruit, cool and halve.
Boil sugar syrup until it reduces enough to be used as a glaze.
TO ASSEMBLE: Spread the crème over the pastry base, arrange the halved kumquats on top and brush with reduced sugar syrup.



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