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Ingredients
120 g g | Butter Butter | |
60 g g | Icing Sugar Icing Sugar | |
1 pinches pinch | Salt Salt | |
1 tsp tsp | Cinnamon Cinnamon | |
1 pieces piece | Egg Yolks Egg Yolk | |
190 g g | Flour Flour | |
2 large large | Oranges Orange | |
75 g g | Sugar Sugar | |
3 large large | Eggs Egg | |
400 g g | Crème Fraîche Crème Fraîche | |
80 g g | Kumquats Kumquats | |
80 ml ml | Orange Juice Orange Juice | |
80 g g | Sugar Sugar | |
1 large large | Cinnamon
Cinnamon (stick) | |
100 g g | Marzipan Marzipan |
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Method
Pastry:
- Dice the butter and mix together with the other pastry ingredients to form a smooth pastry, adding 1-2 tablespoons of cold water.
- Allow to rest for 2 hours.
- Roll out on a little flour and cover a baking tray (26 cm in diameter) with baking paper, forming a 2-3cm edge.
- Prod the pastry several times with a fork, cover with baking paper and blind back in a pre-heated oven at 200°C for 10 minutes.
Pastry:
- Peal and squeeze the fresh oranges.
- Mix the orange juice and a little grated orange peel with sugar and eggs and blend together the crème fraiche.
- Pour the orange cream on top of the baked and cooled pastry.
- Reduce the oven temperature to 120°C and bake the tart for about 70 minutes until the orange cream becomes firm.
- Remove from the over, allow to cool.
- Clean the Kumquats and cut into slices.
- Boil orange juice and sugar in a saucepan with the cinnamon stick. Add in the sliced kumquats and simmer for 2-3 minutes.
Decoration:
- Remove the tart from the cake tin.
- Roll out the marzipan and cut into stars shapes, place on top of the cake.
- Garnish with kumquats and sprinkle with a little orange syrup.
- Sprinkle with cinnamon.
Tip:
- The tart can be prepared one day in advance.
- The Kumquats can also be prepared the day before.
- Garnish with marzipan and kumquats before serving.