Kumquat Pastry Tart

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READY IN: 30mins
SERVES: 9-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    sheet frozen puff pastry, thawed
  • 34
    cup microwave kumquat jam (recipe in data base)
  • 12
    cup whipping cream
  • ginger, cream spread (recipe in data base)
  • 12
    lb kumquat, sliced about 1/8 inch thick,remove seeds and discard ends (about 2 cups)
  • 2
    tablespoons orange-flavored liqueur
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DIRECTIONS

  • Roll out thawed puff pastry sheet to make a 10 inch square.
  • Brush evenly with 2 T.
  • of the jam.
  • Bake on the lowest rack in a 425 degree oven until well browned-about 12-15 minutes.
  • Remove and let cool.
  • Beat whipping cream until it holds soft peaks and gently fold in ginger cream.
  • Spread evenly over the baked puff pastry.
  • Arrange the kimquat slices on the ginger cream mixture, overlapping a bit.
  • Melt the remaining jam.
  • Remove from heat and whisk in the liqueur.
  • Gently brush onto the kumquats.
  • Cut into triangles and serve or chill up to 1 hour.
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