Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1 tbsp ice water
- 1/2 cup kumquat marmalade
- 1/2 cup lemon juice
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 tbsp lemon zest
- Powdered sugar for dusting
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Electric mixer
- Medium saucepan
- Whisk
- Fine-mesh strainer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine flour, sugar, and salt. Add cubed butter and mix with an electric mixer until the mixture resembles coarse sand.
3. Add egg yolk and ice water, and mix until the dough comes together.
4. Roll out the dough on a lightly floured surface and transfer it to a 9-inch tart pan lined with parchment paper. Press the dough into the bottom and sides of the pan, trimming any excess dough.
5. Prick the bottom of the crust with a fork and bake for 15-20 minutes or until lightly golden. Remove from the oven and let cool.
6. In a medium saucepan, combine kumquat marmalade, lemon juice, sugar, eggs, heavy cream, and lemon zest. Whisk until smooth.
7. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
8. Strain the mixture through a fine-mesh strainer into the cooled tart shell.
9. Bake the tart for 20-25 minutes or until the filling is set and the crust is golden brown.
10. Let the tart cool to room temperature, then dust with powdered sugar.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 357
Fat: 19g
Saturated Fat: 11g
Cholesterol: 138mg
Sodium: 88mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 26g
Protein: 5g
Substitutions for ingredients:
- Kumquat marmalade can be substituted with orange marmalade or apricot jam.
- Lemon juice can be substituted with lime juice or grapefruit juice.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add a layer of sliced kumquats on top of the filling before baking.
- Substitute the lemon zest with orange zest for a different flavor profile.
- Top the tart with whipped cream or meringue before serving.
Tips and tricks:
- Chill the dough for at least 30 minutes before rolling it out for easier handling.
- Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- Strain the filling mixture to remove any lumps or bits of cooked egg.
- Let the tart cool completely before dusting with powdered sugar to prevent it from melting.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Garnish with fresh kumquats or lemon slices.
Garnishes:
Fresh kumquats, lemon slices, whipped cream, or meringue.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crust is too dry, add a little more ice water until the dough comes together.
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the crust is browning too quickly, cover it with aluminum foil.
Food safety advice:
Make sure to cook the filling mixture until it reaches a temperature of 160°F to ensure that the eggs are fully cooked.
Food history:
Tarts have been a popular dessert in Europe since the Middle Ages. The combination of sweet and tart flavors in this recipe is a modern twist on a classic dessert.
Flavor profiles:
The tart has a buttery crust with a tangy-sweet filling made with kumquat marmalade and lemon juice.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with tea or coffee.
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