Spiced Kumquat & Greek Yogurt Tart
Servings
6
Servings
6
Ingredients
Tart Pastry
Tart Filling
Instructions
Tart Pastry
  1. 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.
  2. 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.
Tart Filling
  1. Make sure the yogurt has any extra liquid strained from it by using a cheesecloth if necessary Do this before making the candied fruit.
  2. In a small, heavy bottomed pot, place sliced kumquats, Grand Marnier, sugar, honey, water, star anise, cinnamon stick & vanilla extract. Bring to a boil.
  3. 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.
  4. 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.
  5. 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.