Ingredients and Weight: - Shortcrust pastry: 400g - Kumquats: 500g - Granulated sugar: 150g - Water: 100ml - Butter: 100g - Cornstarch: 15g
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Difficulty Level: 2 (Intermediate)
Preparation Method Steps: 1. Preheat oven to 180°C (350°F). 2. Roll out the shortcrust pastry and line 8 tartlet tins. Trim the edges. 3. Prick the pastry with a fork and bake blind for 15 minutes. 4. In a saucepan, combine the kumquats, sugar, and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the kumquats are soft. 5. Puree the kumquat mixture using an immersion blender or regular blender. 6. In a separate saucepan, melt the butter over medium heat. Whisk in the cornstarch until smooth. 7. Gradually whisk in the kumquat puree until combined. Cook over low heat, stirring constantly, until the mixture thickens, about 5 minutes. 8. Fill the tartlet shells with the kumquat filling. Bake for 20 minutes, or until the filling is set and the crust is golden brown.
Nutritional Information: - Calories: 350 kcal per tartlet - Fat: 15g - Carbohydrates: 40g - Protein: 5g
Dish Characteristics: - Creamy and tangy kumquat filling - Buttery and flaky shortcrust pastry - Perfect for dessert or tea time
User Comments: - "These tartlets are absolutely delicious! The kumquat filling is perfectly balanced between sweet and tart." - "The pastry is so flaky and buttery, it melts in your mouth." - "I love the bright and vibrant color of these tartlets." - "They are a great way to use up extra kumquats." - "They are already a hit with my family and friends."
Special Precautions and Tips: - To make sure the tartlet shells are not soggy, make sure to prick them with a fork before baking blind. - If you don't have tartlet tins, you can use a muffin tin instead. - The kumquat tartlets can be stored in an airtight container in the refrigerator for up to 3 days.