Kumquat Pastry Tart Recipes

CANDIED KUMQUAT AND RICOTTA TART

Candied Kumquat and Ricotta Tart image

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

Ingredients

4 cups fresh kumquats (1 1/2 lb with leaves; 1 lb without)
1 cup water
2 cups plus 2 tablespoons sugar
1 teaspoon fennel seeds, lightly toasted
2/3 cup ricotta
1/3 cup sour cream
1 (12- to 13-inch) baked sweet tart shell
Special equipment:
Special equipment: an electric coffee/spice grinder

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

Kumquat Pastry Tart image

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

Ingredients

1 sheet frozen puff pastry, thawed
3/4 cup microwave kumquat jam (recipe in data base)
1/2 cup whipping cream
ginger, cream spread (recipe in data base)
1/2 lb kumquat, sliced about 1/8 inch thick,remove seeds and discard ends (about 2 cups)
2 tablespoons orange-flavored liqueur

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

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