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Candied Kumquat Tartlets
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
All-purpose flour, for rolling dough
Pate Brisee for Plum Crumb Pie
Vanilla Pastry Cream
Candied Kumquats for Candied Kumquat Tartlets
Gallery
Candied Kumquat Tartlets
Recipe Summary
Yield: Makes 3 dozen
Gallery
Candied Kumquat Tartlets
Candied Kumquat Tartlets
Candied Kumquat Tartlets
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- All-purpose flour, for rolling dough
- Pate Brisee for Plum Crumb Pie
- Vanilla Pastry Cream
- Candied Kumquats for Candied Kumquat Tartlets
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Candied Kumquat Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Candied Kumquat Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
