Best Candied Kumquat And Ricotta Tart Recipe Epicuriouscom Recipes

CANDIED KUMQUATS

Steps:

• Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup.
• Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.
• Do Ahead
• Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.

CANDIED KUMQUATS

Steps:

• Cut the kumquats crosswise into 1/4-in/6-mm rounds, discarding the stems and seeds. Cut a piece of parchment paper into a round that is the same diameter as a medium, heavy-bottomed saucepan.
• In the saucepan over medium heat, combine the sugar and water and bring to a boil, stirring with a wooden spoon until the sugar dissolves. Add the kumquat slices, cover with the parchment, and weight down with a nonreactive heatproof plate. Reduce the heat until the liquid is gently simmering, then cook until the kumquat slices are tender and translucent, 30 to 45 minutes (the liquid should register about 230°F/100°C on an instant-read thermometer).
• Remove from the heat and, using a slotted spoon, transfer the candied kumquats to a heatproof container and ladle syrup over the fruit just to cover; discard any remaining syrup or save for sweetening cocktails. (The syrup will keep, refrigerated, for up to 1 month.) Let the kumquat slices cool completely in the syrup, then refrigerate for up to 1 month.

CANDIED KUMQUATS OR MEYER LEMONS

Steps:

• In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside.
• In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
• Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons.
• Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
• Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.

BAKED SWEET TART SHELL

Steps:

• Pulse together flour, sugar, salt, and butter in a food processor until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add yolks and vanilla and pulse just until incorporated and mixture begins to clump.
• Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together into a ball with scraper and transfer to tart pan. Pat out ball with floured fingertips onto bottom and up side of tart pan in an even 1/4-inch layer. (If mixture sticks to your fingers, spread a sheet of plastic wrap over it and pat through plastic wrap.) Prick bottom of shell all over with a fork, then chill until firm, at least 30 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights. Bake in middle of oven on or over a large sheet of foil (to catch any drips of butter) until sides are set and edges are light golden, about 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden and sides are golden brown, 14 to 16 minutes more. Cool shell completely in pan on a rack before filling.