Recipe: Tart With Citrus Confit and Candied Kumquat

Tomorrow on Good Food Laura Avery talks to DJ Olsen, chef and owner of Lou Wine Bar in Hollywood, about Brussels Sprouts. Before we began taping DJ told us about this amazing Tart With Citrus Confit and Candied Kumquat that he has on the menu right now at Lou. He was nice enough to share the recipe with us too! Keep reading for the full recipe. I know what I’m going to make for dessert this weekend…

Tart, Citrus Confit, Candied Kumquat

yield: (1) 9” tart

keeps: 3 days, well-wrapped and refrigerated; bring to room temp before serving

INGREDIENTS

1/4 recipe pàte brisée (recipe follows)

9” fluted tart pan with removable bottom

Citrus Confit (makes more than is needed for recipe)

-3 large citrus (tangelos or oranges, cara caras, valencia, etc.)

-3T orange blossom honey

-1/4C freshly squeezed orange juice

-2T granulated sugar

Candied kumquats (make more than is needed for recipe)

-1lb. kumquats

-2C sugar

-2C filtered water

Crème Chantilly

-1C whipping cream

-1/2 vanilla bean

-2T granulated sugar

1 small bottle orange marmalade

confectioner’s sugar

METHOD (oven 375°)

1. Make crust:

-roll out pàte brisée to 1/16” thickness

-lay dough into tart pan

-force dough into edges of pan

-cut off excess dough

-dock the interior of the crust with a fork

-lay a piece of plastic wrap large enough to cover the crust and overlap the edge

-add enough pie weights (we use dried beans) to cover the bottoms and side of the tart

-fold excess plastic wrap over the pie weights (away from the metal tart pan edge)

-bake 15 min.

-remove plastic and pie weights

-return crust to oven and continue baking until golden and entirely baked through, 12-15min.

-remove crust from oven and let cool in pan

2. Make citrus confit (oven 325°)

-slice enough of tops and ends off each citrus to expose a good portion of fruit. Reserve tops, ends.

-make 1/8” widthwise cuts through each piece of citrus, forming citrus rounds inclusive of skin/pith/fruit.

-lay citrus slices in a small non-reactive pan, slightly overlapping, in a single layer

-drizzle slices with honey

-squeeze juice from reserved tops and ends, over citrus slices

-add additional juice so the fruit looks substantially wet, slightly swimming in juice

-cover pan with foil; place in oven and roast for 1-1/2 hrs.

3. Make candied kumquats:

-make a simple syrup by placing sugar and water in a small saucepan; bring to a boil

-boil until all sugar has dissolved; turn heat off

-cut each kumquat in half widthwise; squeeze seeds from each half

-add de-seeded kumquat halves to simple syrup

-bring to a boil; reduce heat to a simmer

-simmer until kumquat halves have turned a deep, dark orange color (30-45 minutes)

-cool and reserve until needed, or cover and refrigerate until needed (will keep several weeks in syrup)

4. Finish citrus confit (oven 375°)

-remove pan from oven; remove foil from pan; sprinkle citrus slices with sugar

-place pan back in oven; roast, uncovered 15-20min., just until edges of citrus slices begin to caramelize.

-reserve slices at room temperature until ready to construct tart, or cover and refrigerate until needed

5. Make Chantilly Crème

-scrape seeds from vanilla pod

-whip cream with vanilla seeds and sugar to soft peaks; reserve, refrigerated until needed

6. Construct tart:

-spread an even layer of orange marmalade over the bottom of the tart crust

-lay citrus confit, slightly overlapping, in concentric circles over the marmalade

-drizzle any remaining juices from the confit process over the citrus slices

-let tart rest an hour or so before serving

7. Serving the tart:

-remove tart from pan; slice into 8 equal sized portions

-place a nice quenelle of Chantilly Crème atop each slice

-garnish each slice with 5 candied kumquat halves

-further garnish each slice with a drizzle of the candied kumquat syrup

-dust the top of each slice with confectioner’s sugar and serve

Pâte Brisée

Enough for (2) 10” dbl. crust pies

Keeps 3 days, wrapped in plastic and refrigerated; frozen, keeps up to 4 months

INGREDIENTS

18oz AP flour (roughly 4 cups; we use King Arthur brand)

13oz unsalted butter (83% European-style; we use a commercial brand from Vermont called Beurremont)

good pinch kosher salt

1/4C granulated sugar

10T iced (cold) filtered or bottled water

METHOD

1. If using cup measure, loosen compacted flour by hand first before measuring

2. Cut butter into 1oz squares

3. Place butter squares, then flour, sugar, salt in work bowl of a food processor fitted with a steel blade

4. Pulse 15-20 seconds, until butter is well-cut into flour and mixture looks grainy

5. Transfer mixture to a standmixer fitted with a paddle attachment

6. With mixer running, med. slow speed, slowly drizzle in water side to side

7. Continue mixing until dough forms into a ball and begins to cling around the paddle (20-30 sec.)

8. Remove dough from paddle, form into a round ball, divide into 4 parts of equal weight

9. Lay each dough portion on plastic wrap, press each into a round; wrap tightly

10. Refrigerate wrapped doughs minimum of 1hr. (best, overnight) before rolling