Kumquat tart

Recipe from: 6/19/1991 12:00:00 AM
Ingredients 16
Servings 10
Time

Ingredients

  • PASTRY
  • 375
    g
    flour
  • 125
    g
    butter
  • 30
    ml
    castor sugar
  • 30
    ml
    iced water
  • CRÈME
  • 500
    ml
    milk
  • 6
    egg yolks
  • 125
    g
    sugar
  • 15
    ml
    cream
  • TOPPING
  • 400
    g
    sugar
  • 850
    ml
    water
  • 1
    cinnamon stick
  • 5
    ml
    vanilla essence
  • 250
    g
    kumquats, washed
 

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.
 

Read more on: bake  |  fruit
 

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