Kumquat tart with almond-date crust

Authorali
DifficultyBeginner

Description:
Let’s learn how to make a kumquat tart with almond-date crust. It is a very good choice as a dessert or breakfast. This is filled with thick, honey-sweetened yogurt and thinly sliced kumquats go on top, providing a zingy burst of flavor that mellows as you bite down into the sweeter filling and crust. From the juicy kumquats to the creamy yogurt to the chewy almond-date crust. You can use walnut instead of almond in the crust. It’s completely optional.
Kumquat tart with an almond-date crust
When I first conceived of these bright little tarts, I imagined them as dessert. Later I decided that they were even better as a fancy, yet healthy breakfast. Either way, they are a luscious pairing of two winter gems: dates and kumquat.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 One cup Greek yogurt
 ½ cup almonds, toasted
 ¼ cup rolled oats
 ½ tsp ground cardamom
 Pinch of salt
 One cup pitted Mazafati dates
 1 tbsp honey
 About 10 kamquats, sliced inti rounds and seeded
 Two (4-inch × ¾-inch) tart pans with removable bottoms
1

Pour the yogurt into a fine-meshed strainer set over a bowl and allow to drain overnight in the refrigerator. (if you forget to strain the yogurt ahead of time, you can use straight Greek yogurt or strain it briefly. Your yogurt just won’t be quite as thick.)

2

Preheat oven to 350℉.

3

Place almonds, oats, cardamom, and salt in the bowl of a food processor and pulse until mixture resembles coarse meal. Add Mazafati dates and process until mixture comes together into a dough.

4

Divide dough into 2 equal pieces. Press one piece evenly onto bottom and up sides of each tart pan. (Use the bottom of a glass to smooth it down.) Bake until slightly browned and puffed up, about 12 minutes. Cool completely on rack.

5

When crusts are cool, remove from pans.

6

Combine yougurt and honey, and spread mixture evenly in the center of each crust.

7

Arrange kumquat slices on top. Serve immediately or refrigerate for up to a day.

Ingredients

 One cup Greek yogurt
 ½ cup almonds, toasted
 ¼ cup rolled oats
 ½ tsp ground cardamom
 Pinch of salt
 One cup pitted Mazafati dates
 1 tbsp honey
 About 10 kamquats, sliced inti rounds and seeded
 Two (4-inch × ¾-inch) tart pans with removable bottoms

Directions

1

Pour the yogurt into a fine-meshed strainer set over a bowl and allow to drain overnight in the refrigerator. (if you forget to strain the yogurt ahead of time, you can use straight Greek yogurt or strain it briefly. Your yogurt just won’t be quite as thick.)

2

Preheat oven to 350℉.

3

Place almonds, oats, cardamom, and salt in the bowl of a food processor and pulse until mixture resembles coarse meal. Add Mazafati dates and process until mixture comes together into a dough.

4

Divide dough into 2 equal pieces. Press one piece evenly onto bottom and up sides of each tart pan. (Use the bottom of a glass to smooth it down.) Bake until slightly browned and puffed up, about 12 minutes. Cool completely on rack.

5

When crusts are cool, remove from pans.

6

Combine yougurt and honey, and spread mixture evenly in the center of each crust.

7

Arrange kumquat slices on top. Serve immediately or refrigerate for up to a day.

Kumquat tart with almond-date crust

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