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Pear and Kumquat Tart
Although very small, the kumquats provide an intense orange-citrus flavour
Ingredients
| For the shortbread: | |
| 140 g | butter, at room temperature, cut into cubes |
| 225 g | plain flour |
| 55 g | caster sugar |
| 1 medium | egg, yolk only |
| For the Filling: | |
| 2 | ripe, firm pears |
| 110 g | unsalted butter, softened |
| 110 g | caster sugar |
| 2 medium | eggs, beaten |
| 110 g | ground almonds |
| 15 g | plain flour (2 level tbsp) |
| 8 | kumquats |
| For the Glaze: | |
| 225 g | apricot jam warmed with 1 tsp lemon juice |
| double or whipped cream to serve |
Method
Preparation time: ca. 30 min Resting time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a
Lightly grease a 10 inch, 25cm flan tin.
Preheat oven to Gas Mark 6, 200°C, 400°F.
Place flour in a large bowl and rub in the butter using only your fingertips until the texture resembles breadcrumbs. Stir in sugar and add egg yolk and mix to bind. Gather dough together and press into a ball. Roll out to fit tin and press into bottom and up the sides. Cover with cling film and chill for about 30 minutes in the refrigerator.
To make the filling: Core and quarter the pears and place them in a bowl of water acidulated with a little lemon juice to prevent browning.
Cream butter and sugar in a bowl with an hand mixer until light and fluffy. Beat in the egg, followed by the almonds and flour. Remove flan from refrigerator and discard film. Spread filling mix evenly over base.
Drain and dry the pear quarters. Use a paring knife to slice each quarter two or three times from the broad end towards the stalk end but stop about ½ inch or 12mm before slicing complete through. Carefully lift the quarters with a palette knife and fan out like the spokes of a wheel. Repeat for remainder and arrange symmetrically around the base.
Cut one kumquat in half lengthwise and slice the remainder as thinly as possible in the same direction. Place one half kumquat in the centre of the tart and arrange the slices symmetrically around the pears.
Bake for 10 minutes and then reduce the oven temperature to Gas Mark 4, 180C, 350F and bake for an additional 20-25 minutes until the pastry is golden brown.
Whilst baking the tart, prepare the glaze. Gently heat the jam with the lemon juice in a small pan for about 12 minutes and then pass through a fine sieve into a bowl.
Remove tart from oven and immediately brush the glaze over the tart while both are still hot.
Cut into wedges and serve warm or at room temperature, with a little cream.
About the recipe:
For those not familiar with them, kumquats are the orange or yellow-orange grape-sized citrus fruits that have a intense orange flavour. They are often eaten whole and, although some varieties have seeds, the seeds are quite small. There is a subtle difference in relation to oranges; the skin is quite sweet but the inside is quite bitter, oranges are the reverse. They are sometimes used with poultry dishes where oranges might otherwise be used, for example in a variant of duck a l'orange, in desserts, for marmalades and chutneys. At other times, they may be used sliced or halved primarily for decoration on top of a cake or tart, as here.
Preheat oven to Gas Mark 6, 200°C, 400°F.
Place flour in a large bowl and rub in the butter using only your fingertips until the texture resembles breadcrumbs. Stir in sugar and add egg yolk and mix to bind. Gather dough together and press into a ball. Roll out to fit tin and press into bottom and up the sides. Cover with cling film and chill for about 30 minutes in the refrigerator.
To make the filling: Core and quarter the pears and place them in a bowl of water acidulated with a little lemon juice to prevent browning.
Cream butter and sugar in a bowl with an hand mixer until light and fluffy. Beat in the egg, followed by the almonds and flour. Remove flan from refrigerator and discard film. Spread filling mix evenly over base.
Drain and dry the pear quarters. Use a paring knife to slice each quarter two or three times from the broad end towards the stalk end but stop about ½ inch or 12mm before slicing complete through. Carefully lift the quarters with a palette knife and fan out like the spokes of a wheel. Repeat for remainder and arrange symmetrically around the base.
Cut one kumquat in half lengthwise and slice the remainder as thinly as possible in the same direction. Place one half kumquat in the centre of the tart and arrange the slices symmetrically around the pears.
Bake for 10 minutes and then reduce the oven temperature to Gas Mark 4, 180C, 350F and bake for an additional 20-25 minutes until the pastry is golden brown.
Whilst baking the tart, prepare the glaze. Gently heat the jam with the lemon juice in a small pan for about 12 minutes and then pass through a fine sieve into a bowl.
Remove tart from oven and immediately brush the glaze over the tart while both are still hot.
Cut into wedges and serve warm or at room temperature, with a little cream.
About the recipe:
For those not familiar with them, kumquats are the orange or yellow-orange grape-sized citrus fruits that have a intense orange flavour. They are often eaten whole and, although some varieties have seeds, the seeds are quite small. There is a subtle difference in relation to oranges; the skin is quite sweet but the inside is quite bitter, oranges are the reverse. They are sometimes used with poultry dishes where oranges might otherwise be used, for example in a variant of duck a l'orange, in desserts, for marmalades and chutneys. At other times, they may be used sliced or halved primarily for decoration on top of a cake or tart, as here.
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