Kumquat almond cream tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut 100 g butter into pieces. Mix butter, icing sugar, salt, flour and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes.

2. 2

   Separate two eggs. Cream marzipan, 120 g sugar and 120 g butter. Stir in egg yolks one after the other. Beat egg whites with 1 pinch of salt until stiff. Fold in the beaten egg white with the ground almonds. Roll out the dough on a lightly floured work surface approx. 3 mm thin, dusting the dough roll with flour.

3. 3

   Lay out a rectangular tart mould with a lifting base (12 x 36 cm) with the rolled out dough and carefully press down the sides, making sure that there is an overhang of about 1 cm. Use your fingertips to form curled edges.

4. 4

   Spread the marzipan-almond paste on the tart.

5. 5

   Wash and slice the kumquats, removing the seeds. Caramelise 50 g sugar in a pot, deglaze with white wine. Add kumquats and cook in the stock for 2-3 minutes. Remove individual kumquat slices from the compote and spread them on the marzipan mass and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

6. 6

   manufacturer) bake for about 40 minutes.

7. 7

   Take the tart out of the oven and let it cool down. Press the tart out of the mould and let it cool down. Serve the kumquat ragout with the tart.

Nutrition Facts

KCAL
620 kcal

CARBS
63 g

FATS
36 g

PROTEINS
10 g