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Kumquat Citrus Tarts




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Kumquat Citrus Tarts
The Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase and Sheila Lukins
1095, Workman Publishing Co., Inc.

1 1/2 cups unbleached all-purpose flour
1/3 cup confectioner's sugar
9 tablespoons unsalted butter, cold, cut into small pieces
1 egg
1 to 2 tablespoons ice water

1 egg
1/3 cup granulated sugar
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons heavy or whipping cream

24 kumquats
1/3 cup Cointreau or other orange liqueur

1/3 cup apricot jam
2 tablespoons Cointreau or other orange liqueur

1. To make the pastry, process the flour, confectioner's sugar, and butter in a food processor fitted with a steel blade until the mixture resembles coarse mean. Add the egg. With the machine running, add enough of the water for the dough to gather into a ball. Do not overprocess. Wrap the dough in plastic wrap and refrigerate 2 hours.
2. Preheat oven to 400 degrees F.
3. Divide the dough in half and roll out 1 half very thinly on a lightly floured surface. (Freeze the other half for another use.) Line sixteen 1-inch tart pans or small muffin cups with the dough. Trim the edges. Line each with waxed or parchment paper and weight with dried beans or pie weight. Bake on a baking sheet for 10 minutes. Remove the weights and let cool.
4. Reduce heat to 375 degrees F.

5. To make the filling
, process the egg, sugar, and orange and lemon zests in the food processor for 1 minute. Add the lemon and orange juices and the cream and process 30 seconds more.
6. Remove the paper from the tart shells and spoon 1 tablespoon of the citrus filling into each shell. Bake until the filling is set and lightly browned, about 15 minutes. Let cool to room temperature.

7. To make the topping
, cut 8 of the kumquats in half and seed them. Heat all the kumquats and the 1/3 cup Cointreau in a small enameled saucepan over medium heat to boiling. Cook, stirring constantly, until most of the liqueur has evaporated to form a syrup coating over the kumquats.
Remove from heat.
8. Remove the tarts from the pans. Make a circle of overlapping kumquat slices on top of each tart and place 1 kumquat half in the center.

9. To make the glaze
, heat the apricot jam and 2 tablespoons Cointreau in a small saucepan until melted and smooth. Spoon some glaze over each tart. Makes sixteen 1-inch tarts.

Index - Pie Recipe Archives
Basic Pie Crust Recipes

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