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Author Notes: My favorite recipe is my candied cumquat tart. I purchased a cumquat tree from my local greenhouse and had so many cumquats I didn't know what to do with them so I came up with this fabulous recipe and tested on my friends and family. They absolutely loved it and I now it's a favorite in my baking repertoire. —snicks73
- 1 cup quinoa flour
- 1/2 cup almond meal
- 1/4 cup sugar
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup ) unsalted butter
- 1 egg yolk
- 1 pound cumquats
- 1 cup water
- 2 cups sugar
- 2 tablespoons sugar
- 1 teaspoon fennel pollen
- 2/3 cup ricotta
- 1/3 cup sour cream
- Crust Place the quinoa flour, almond meal, sugar, xanthan gum and salt in a food processor and pulse to combine. Cut the butter into small cubes and add to the food processor. Pulse until the mixture looks like wet sand, but the butter is not fully incorporated. Form the dough into one disc for a round tart or two oblong discs for two smaller rectangular tarts and chill for 30 minutes.
- Filling Thinly slice the cumquats and remove any seeds. Bring the water and 2 cups of sugar to a boil and simmer for 5 minutes. Add the cumquats and simmer for 10 minutes. Drain the cumquats through a strainer set over a bowl to catch the syrup.
- Combine the remaining sugar and fennel pollen with the ricotta and the sour cream. Spread the ricotta mixture evenly over the cooled tart shell. Place the cumquat slices in rows over the filling until the tart is fully covered.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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