Best Candied Kumquat Tartlets Recipes

Candied Kumquats for Candied Kumquat Tartlets image

Provided by Martha Stewart

Yield Makes enough for 3 dozen tartlets

Number Of Ingredients 2

2 cups sugar
1 pint kumquats, sliced 1/8 inch thick

Steps:

Place sugar in a medium saucepan and add 2 cups water. Bring to a boil over medium-high heat; cook, stirring occasionally, until sugar has dissolved. Reduce heat to a simmer and add kumquats; let simmer for 1 hour. Carefully remove kumquats from liquid and place in an even layer on a wire rack, set over parchment paper, to dry, at least 4 hours and up to overnight.

Candied Kumquat Tartlets image

Provided by Martha Stewart

Yield Makes 3 dozen

Number Of Ingredients 4

All-purpose flour, for rolling dough
Pate Brisee for Plum Crumb Pie
Vanilla Pastry Cream
Candied Kumquats for Candied Kumquat Tartlets

Steps:

Preheat oven to 400 degrees. Spray 36 1 1/4-inch round fluted tartlet pans with nonstick cooking spray, working in batches if necessary, and set aside.
On a lightly floured work surface, roll out pate brisee to a scant 1/4 inch thick. Using a 2-inch round cutter, cut out 36 rounds. Fit each round into a prepared tartlet pan; trim as necessary. Place on a baking sheet and transfer to freezer until chilled, 10 to 15 minutes.
Weight down each tartlet with a second 1 1/4-inch round fluted tartlet pan. Transfer to oven and bake for 8 to 10 minutes. Remove second tartlet pans and continue baking until golden brown, 2 to 3 minutes more. Let tartlets cool completely in pans before removing.
Fill each cooled tartlet with pastry cream and top with candied kumquats; serve.