Kumquat Rosemary Tart
The kumquat and rosemary in this tart is an amazing combination. The citrus taste of the kumquats combined with the floral of the rosemary hits all the right notes.
Servings: 8 servings
- 10 tablespoons (142 grams) unsalted butter
- 2 teaspoons finely chopped rosemary
- 1 1/3 cups (189 grams) all-purpose flour
- 5 tablespoons (63 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 12 ounces (340 grams) whole Kumquats
- 2 tablespoons fresh lemon juice
- 3/4 cup (150 grams) granulated sugar
- 2 (100 grams) whole eggs
- 3 (60 grams) egg yolks
- 8 tablespoons (113 grams) unsalted butter cut into 8 pieces
- 1 cup (232 grams) heavy whipping cream
- 1 teaspoon powdered gelatin
- 1 tablespoon water
For the Crust
Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
Add the butter and the chopped rosemary to a small saucepan and melt the butter until the butter is melted. Remove the saucepan from the heat and allow the butter and rosemary to steep 10 minutes. Reheat the butter over medium heat until it is hot.
Whisk flour, sugar, and salt together in a bowl. Add melted butter and stir and with a silicone spatula or wooden spoon until a dough forms. Using your hands, press two-thirds of dough into the bottom of 9- inch tart pan with removable bottom. Press remaining dough into fluted sides of the pan. Press and smooth dough with your hands to even thickness.
Place pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking. Set it aside and let it cool before filling with the kumquat filling.
Kumquat Curd Filling
Cut the butter into 8 pieces. Next to the stove place a medium course strainer over a bowl. This bowl is for the finished curd.
Place kumquats and the lemon juice in the bowl of a food processor. Process until the kumquats are puréed, about 1 minute. You may need to stop the processor after 30 seconds and scrape down the sides. Add the sugar and process for about 10 seconds. At this point taste the puree and if it is still too tart add additional sugar, two tablespoons at a time until it reaches desired sweetness.
Place the pureed kumquats in a 3-quart saucepan. Add the eggs and whisk to combine. Place pan over medium heat and whisk continuously until the mixture reaches 180 degrees, about 6-8 minutes. Remove the curd from the heat and whisk in all 8 tablespoons of butter. Pour the curd into the strainer and use a large spatula to press the curd through the strainer and into the bowl below.
Cover the curd with plastic wrap by placing a piece of plastic wrap over the bowl, lightly press it onto the surface of the curd. Place the bowl in the refrigerator and allow to finish cooling.
For the Cream Filling
Chill the bowl and the beaters for the heavy cream. Remove the kumquat curd from the refrigerator and whisk the curd to loosen it up.
Place the gelatin and water in a heatproof measuring cup and allow it to sit for 5 minutes. Set the cup in a pan of hot water for a few minutes and stir occasionally until the gelatin is dissolved. Set it aside.
In the chilled bowl beat the cream until it begins to thicken. Gradually beat in the warm gelatin until and beat until stiff peaks began in to form. With a wire whisk fold the whipped cream into the kumquat curd until it is uniform in color. Pour the filling into the baked tart shell and chill for at least one hour.
I used a combination of Meiwa and Centennial Kumquats - 2/3 Meiwa and 1/3 Centennial.
I use a medium course strainer to allow some of the kumquat skin pieces to come through. If you want a perfectly smooth curd use a fine mesh strainer.