California Transplant

kumquat tart

Yield: two 6-inch tarts, or one 8-inch pan of kumquat squares

INGREDIENTS:

For the Crust
1 stick unsalted butter, at room temperature
1/2 cup confectioners’ sugar
zest of one orange
1/4 teaspoon kosher salt
1 cup all purpose flour

For the Filling
1/2 pint kumquats
4 large egg yolks
1 can (14 oz.) sweetened condensed milk
juice of one orange
1 teaspoon orange liqueur

DIRECTIONS:

For the Crust:
Preheat the oven to 350 degrees F.

If using tart pans, butter them and set aside. If using an 8 x 8 pan, butter the pan, then line bottom with parchment paper, leaving an overhang on two sides. butter the paper, and set aside.

Either using an electric mixer or by hand, beat the butter and confectioners’ sugar until light and fluffy, about 2 minutes. Add in the orange zest and salt, and mix to combine. Fold in flour until just combined.

If using tart pans, press dough into pans and up the sides, and prick all over with a fork. If using an 8 x 8 pan, press dough into the pan and halfway up the sides, and prick all over with a fork.

Bake in the oven for 15-20 minutes, or until lightly golden. Remove from oven.

For the Filling:
In the bowl of a food processor or a mixer, combine the kumquats, orange juice and orange liqueur. Pulse until kumquats are pulverized and creamy, about 30 seconds.

Transfer the kumquat mixture to a large bowl, and whisk in the egg yolks and sweetened condensed milk. Whisk mixture until combined, about 30 seconds. Pour mixture into prepared pan.

Bake at 350 degrees F for 25-30 minutes, or until filling is set. You’ll know the filling is set if you jiggle the pan (wear an oven mitt!) and the center of the tart doesn’t wiggle. Remove from the oven, and allow to cool completely on a cookie rack. Refrigerate the tart until filling is firm, at least two hours, or up to three days.

If using tart pans, cut into eight pieces and dust with confectioners’ sugar. If using 8 x 8 pan, cut into 16 squares, and dust with confectioners’ sugar. The tart will keep in an airtight container, stored into the fridge up to five days.