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Guest Post: Kumquat Tart by Jaclyn of Food Plus Words

I think I went from having no time to having negative time. Which makes me even more thankful for another guest post, otherwise you all might start to worry Taylor and I fell of the face of the earth. This particular post is absolutely perfect, and once I have time the time and freedom to bake something fruity again (I’ll explain later), it’ll be on my list for sure. Because you know how much I love kumquats. Kumquats. Kumquats. Give a warm welcome to my friend and fellow food blogger Jaclyn of Food Plus Words. Kumquat.

Kumquat Tart

I was so thrilled when Lindsay asked me to guest post for her site! You see, I’m kind of a huge fan of her.

As a blog reader, I’ve followed Love & Olive Oil for years before I dreamed of starting my own site. Professionally, she re-designed my website and pretty much went above and beyond anything I could have imagined in my wildest dreams. Personally, I’ve now spent time with her twice, at both Food Blog Forum and BlogHer Food. She’s wonderful, funny, warm, and I’m so happy that she and I were able to forge a real friendship, all thanks to the internet!

When dreaming up a great recipe to share with both Lindsay and her readers, I couldn’t help but think of something having to do with kumquats! As I’m sure you know, Lindsay is quite fond of kumquats, in all their teeny, tiny, tart-sweet glory. I knew I needed kumquats in my life after I saw her Kumquat Margaritas!

I first tried kumquats a few weeks ago, and I must confess that I’m completely and utterly obsessed. Honestly, I’m looking into buying a kumquat tree to plant in my backyard. This love affair is real, people.

I have Lindsay to thank for this newfound obsession, so a kumquat dessert is only fitting!

Kumquat Tart

This kumquat tart is beyond simple to prepare, and trust me when I say that it’s absolutely delicious! Don’t tell my fiance, but I’ve adapted his favorite recipe for lemon bars to make a tart that’s sweet, bright and perfect for summertime!

Don’t have a tart pan? No worries, just use an 8 x 8 pan to make the most delicious riff on lemon bars you’ve ever had!

Kumquat Tart

If you haven’t yet tried a kumquat, I hope this is the recipe that urges you to do so. It’s nearly foolproof, and the resulting tart is refreshing, tart and a perfect accompaniment to a mid-morning summertime picnic!

Or if you’re like us, we enjoy it indoors, because Florida is really, really hot. Any way you slice it, this tart is absolutely fabulous!

Kumquat Tart

Yield: two 6-inch tarts, or one 8-inch pan of kumquat squares

Ingredients:

For the Crust
1 stick unsalted butter, at room temperature
1/2 cup confectioners’ sugar
zest of one orange
1/4 teaspoon kosher salt
1 cup all purpose flour

For the Filling
1/2 pint kumquats
4 large egg yolks
1 can (14 oz.) sweetened condensed milk
juice of one orange
1 teaspoon orange liqueur

Directions:

For the Crust:
Preheat the oven to 350 degrees F.

If using tart pans, butter them and set aside. If using an 8 x 8 pan, butter the pan, then line bottom with parchment paper, leaving an overhang on two sides. butter the paper, and set aside.

Either using an electric mixer or by hand, beat the butter and confectioners’ sugar until light and fluffy, about 2 minutes. Add in the orange zest and salt, and mix to combine. Fold in flour until just combined.

If using tart pans, press dough into pans and up the sides, and prick all over with a fork. If using an 8 x 8 pan, press dough into the pan and halfway up the sides, and prick all over with a fork.

Bake in the oven for 15-20 minutes, or until lightly golden. Remove from oven.

For the Filling:
In the bowl of a food processor or a mixer, combine the kumquats, orange juice and orange liqueur. Pulse until kumquats are pulverized and creamy, about 30 seconds.

Transfer the kumquat mixture to a large bowl, and whisk in the egg yolks and sweetened condensed milk. Whisk mixture until combined, about 30 seconds. Pour mixture into prepared pan.

Bake at 350 degrees F for 25-30 minutes, or until filling is set. You’ll know the filling is set if you jiggle the pan (wear an oven mitt!) and the center of the tart doesn’t wiggle. Remove from the oven, and allow to cool completely on a cookie rack. Refrigerate the tart until filling is firm, at least two hours, or up to three days.

If using tart pans, cut into eight pieces and dust with confectioners’ sugar. If using 8 x 8 pan, cut into 16 squares, and dust with confectioners’ sugar. The tart will keep in an airtight container, stored into the fridge up to five days.

Recipe by Jacklyn of Food Plus Words.

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13 CommentsLeave a Comment →

  1. 1
    Posted On June 15, 2011 at 11:38 am

    Fabulous guest post – I love the idea of a kuquat tasrt and this looks so easy and delicious! Thanks for sharing :)

    Reply

  2. 2
    Posted On June 15, 2011 at 11:41 am

    I’ve never had a kumquat but this tart looks to good to pass up! Thanks for sharing!

    Reply

  3. 3
    Posted On June 15, 2011 at 1:20 pm

    This looks so tasty and refreshing! Thanks, Jaclyn!

    Reply

  4. 4
    Posted On June 15, 2011 at 4:27 pm

    Love how this looks and such a great ingredient to showcase! Yum!

    Reply

  5. 5
    Posted On June 15, 2011 at 6:05 pm

    Oh yum! Look delicious!! Great post Jaclyn!

    Reply

  6. 6
    Posted On June 15, 2011 at 6:54 pm

    I am also a newbee in blogging but I my fashion in cooking is really on me, I am starting to search for those food blogger and read their original recipe and the recipes that they try.

    Reply

  7. 7
    Posted On June 15, 2011 at 7:07 pm

    thanks for the sweet comments, everyone!

    and special thanks to Lindsay for allowing me to grace her site with yet another delicious kumquat recipe! :]

    Reply

  8. 8
    Posted On June 15, 2011 at 7:37 pm

    Oh this looks so delicious!

    Reply

  9. 9
    Posted On June 16, 2011 at 7:13 am

    I haven’t tried kumquats, but this recipe looks so amazing I’d love to try. Thanks for sharing!

    Reply

  10. 10
    Posted On June 16, 2011 at 12:03 pm

    Kumquat Tart looks absolutely scrumptious! I’m drooling…

    Reply

  11. 11
    Posted On June 16, 2011 at 11:41 pm

    Looks delicious! I’ve become quite a sucker for curdy tarts and bars, and I would love to bring in kumquat to the mix.

    Reply

  12. 12
    Posted On June 29, 2011 at 11:25 pm

    I tried the kumquat margaritas last night and they were oh so good!!! I picked 5 1/4 pounds of kumquats off our tree this afternoon and so this tart will for sure be on our weekend menu…perhaps with another kumquat margarita!!!

    Reply

  13. 13
    Elena
    Posted On August 3, 2011 at 11:55 pm

    Determined to make this, I had to search 5 stores until I finally found me some kumquats at Fubon Supermarket. Guess kumquats aren’t exactly in season hear in Portland, OR, however the hunt was definitely worth it. This was delicious! Thanks for sharing!

    Reply

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