It’s that time of year when in our part of the country we start seeing kumquats in the grocery stores. If you have never tasted them, they are a little deceptive. Like many things in life, its all about expectations. Their diminutive size makes them seem harmless, but they have an intensely tart flavor. Kumquats have a sweet skin with a very tart flesh and are filled with a lot of seeds. The skin is often times more appetizing than the flesh itself making them perfect for candying.
This kumquat tart is such a beautiful presentation at Christmas gatherings. Thick Greek yogurt is an ideal filling to mellow the intensity of the candied citrus.
Yogurt often surpasses whipped cream as a topping for all kinds of sweet and spicy desserts. Greek yogurt has a smooth, rich and thick consistency. Part of what makes it different from regular yogurt is that it is strained to remove the whey. When whey is removed, so is water, which creates a thicker, more substantial yogurt product.
I blame it on inheritance, but I’ve always been one of those people who need something sweet after dinner. Doesn’t need to be fancy, just something to satisfy the craving. Of course, anything that seriously satisfies that craving isn’t going to be the epitome of a ‘healthy meal’. That being said, enjoy the tart.
Servings |
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- 3 cups flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp salt
- 1 cup (227 gm) cold butter
- 1/4 cup ice water
- 1 large egg, beaten
- 1 Tbsp vinegar
- 750 gms Greek yogurt, non-fat
- 2 cups kumquats, pitted & thinly sliced
- 1/2 cup Grand Marnier
- 1/2 cup sugar
- 1/4-1/2 cup honey (depending on how sweet you want your kumquats)
- 1/2 cup water
- 5 star anise, whole
- 1 cinnamon stick
- 1 tsp pure vanilla extract
- Chopped Pistashios
Ingredients
Tart Pastry
Tart Filling
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- In a large bowl, whisk together flour, baking powder, baking soda & salt. With fingertips, cut in cold butter until mixture resembles small peas. In a measuring cup, whisk together water, egg & vinegar. Make a well in dry mixture & pour wet mixture into it all at once. With hands, mix until JUST combined. Roll out pastry to about 1/8-1/4" thickness Cut out 8 - 6-inch circles with a pastry cutter. Press into tart forms. Refrigerate for at least 30 minutes.
- Preheat oven to 375 F. Pierce the tarts with a fork across the bottom, line with parchment paper (paper should overflow the edges) & fill with pie weights to prevent dough from rising. Bake for 10 minutes, remove weights & paper & bake another 5 minutes more. Cool completely.
- Make sure the yogurt has any extra liquid strained from it by using a cheesecloth if necessary Do this before making the candied fruit.
- In a small, heavy bottomed pot, place sliced kumquats, Grand Marnier, sugar, honey, water, star anise, cinnamon stick & vanilla extract. Bring to a boil.
- Reduce heat slightly & cook for 15-20 minutes, stirring often, until the syrup thickens & the kumquats are very soft. Remove from heat & discard the anise stars & cinnamon stick.
- Arrange a sheet of parchment paper over a cooling rack. Using tongs, remove fruit from sugar solution & lay flat on the parchment paper to cool.
- When ready to assemble dessert, add a tsp of sugar solution per 1/2 cup of strained yogurt. Divide yogurt between the tart shells, spreading evenly. Arrange the candied kumquats on top & sprinkle with chopped pistachios.