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Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
Kumquat Citrus Tarts
the moment. Remember all those women on the 'Titanic'
who waved off the dessert cart."
~ Erma Bombeck
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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 to 2 tablespoons ice water
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
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
Basic Pie Crust