As a California home cook I am blessed to have a vivacious growing Meyer Lemon and kumquat trees on my propert. In celebration of late winter fruit, I added my citrus to my favorite Mandarin tangerine and made a extremely unique winter tart. Mandarins are also known as Clementine's. The 1 1/2-inch balls of citrus delight have an the nickname of Cuties! Very appropriate! So with cuties and homies in hand I made the extreme citrus tart! "Extreme?" Glad you asked, YOU THROW the ENTIRE Mandarin into the blender ~ yep rind and all and pour it into a Meyer Lemon kissed shortbread tart shell. I am a topper sort of lady so I made a dreamy Limoncello Syllabub just to be extreme! I love the intense flavor ~ I'm sure you will to! —Merry
seedless Mandarin tangerines, remove ends and reserve, cut crosswise in 4 slices
seedless kumquats, remove and discard seeds and ends, cut crosswise in 4 slices
plus 2 tablespoons granulated sugar
fresh Meyer lemon juice (zest lemon before juicing)
seedless Mandarin tangerines, stem ends removed, cut in quarters, include rind
salted butter, cut in ½-inch pieces
Meyer lemon zest
1 1/8 cups
fresh ground nutmeg
(1 stick) chilled unsalted butter, cut into 1/2-inch cubes
To make glaze: Combine Mandarin slices, kumquats, water and sugar in a medium saucepan. Bring to a boil and then turn to medium-low while you prepare the filling and crust. After 30-35 minutes the glaze should be thickened and reduce. Turn heat off and let rest. I include the Mandarin ends at this point for flavor but will remove the ends and thinly slice them for garnish on the Syllabub. I discard the ends from the kumquats before placing in sugar water because they are too hard to fish out of the syrup and discard once cooked. The glaze should be cooling about the 10 minutes of baking the tart because you will arrange them on the baked tart.
To begin Syllabub: Bring to a boil Limoncello, lemon juice and granulated sugar in a small saucepan; boil hard 2 minutes. Turn heat to low and cook 3 minutes to reduce. Pour into mixing bowl to cool. Don’t be alarmed the sauce will thicken but later you will add whipping cream and powdered sugar. Right before serving the tart, scrape the cool thickened syrup, add whipping cream and powdered sugar and whip until smooth. This will be silky not fluffy. Garnish with thinly sliced cooked Mandarin pieces.
To make filling: Combine eggs, whole mandarin tangerines pieces, sugar, sugar, butter and vanilla in blender. Blend for 1 minute or until smooth.
To make crust: Heat oven 400 degrees F. Spray a 9-inch tart pan. Combine almond paste, lemon zest, granulated sugar, flour, powdered sugar, salt and nutmeg in food processor; pulse 10 seconds. Add butter and 1 egg yolk, using on/off turns, until dough has just begun to clump together. Remove blade, if needed stir in other egg yolk (I did) to make dough bind together. Press dough evenly onto bottom and up sides of prepared pan. Form a large piece of foil over dough crust pressing down gently with fingers to form foil over edges of pan. At this point if you want chill the crust for one hour. However, I baked it right away and it was light, full of buttery-nutmeg flavor ~ so lovely! Bake for 10 minutes with the foil on and remove foil, bake 5 more minutes. Crust will be partially baked, just beginning to turn golden brown. Remove from oven.
Turn oven down to 375°F. Pour mandarin filling into baked crust. Bake for 30-40 minutes or until the center is set. Cover with foil the last 5 minutes if filling or crust is beginning to brown too much. Remove tart from oven. Remove Madarin ends from syrup and thinly slice for garnish on Limoncello Syllabub. Arrange glazed Mandarin slices around the outer edges of tart and kumquats in the center. Pour glaze over tart. Chill for 1 hour.
To serve: Dollop Limoncello Syllabub on individual servings on about one-half cup in the center of the tart. Extremely enjoy!