CANDIED KUMQUAT AND RICOTTA TART
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
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.
CANDIED KUMQUAT TARTLETS
Brightly colored slices of candied kumquat add a pop of spring citrus flavor to pastry cream tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 3 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Spray 36 1 1/4-inch round fluted tartlet pans with nonstick cooking spray, working in batches if necessary, and set aside.
- On a lightly floured work surface, roll out pate brisee to a scant 1/4 inch thick. Using a 2-inch round cutter, cut out 36 rounds. Fit each round into a prepared tartlet pan; trim as necessary. Place on a baking sheet and transfer to freezer until chilled, 10 to 15 minutes.
- Weight down each tartlet with a second 1 1/4-inch round fluted tartlet pan. Transfer to oven and bake for 8 to 10 minutes. Remove second tartlet pans and continue baking until golden brown, 2 to 3 minutes more. Let tartlets cool completely in pans before removing.
- Fill each cooled tartlet with pastry cream and top with candied kumquats; serve.
CANDIED KUMQUATS OR MEYER LEMONS
Provided by Cathy Barrow
Categories project, dessert
Time 1h
Yield 1 to 1 1/2 pints
Number Of Ingredients 2
Steps:
- In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
- In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
- Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
- Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
- Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.
Nutrition Facts : @context http, Calories 1183, UnsaturatedFat 1 gram, Carbohydrate 297 grams, Fat 3 grams, Fiber 23 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 273 grams
CANDIED KUMQUATS FOR CANDIED KUMQUAT TARTLETS
Use to make Candied Kumquat Tartlets.
Provided by Martha Stewart
Yield Makes enough for 3 dozen tartlets
Number Of Ingredients 2
Steps:
- Place sugar in a medium saucepan and add 2 cups water. Bring to a boil over medium-high heat; cook, stirring occasionally, until sugar has dissolved. Reduce heat to a simmer and add kumquats; let simmer for 1 hour. Carefully remove kumquats from liquid and place in an even layer on a wire rack, set over parchment paper, to dry, at least 4 hours and up to overnight.
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