Kumquat Jam Tarts

Pineapple tarts are a must in most Chinese homes during Chinese New Year.

Give the usual pineapple tarts a twist by using kumquat jam instead. Kumquat is sweeter and lends a fragrant citrus flavour to the tarts. The kumquat jam may also be eaten with toast and butter.

Recipes: Kumquat Jam Tarts
Makes: 25-30 pieces

Ingredients:
Tart pastry
• 150g butter, at room temperature (soft but not melting)
• 1 grade “A” egg
• 2 tablespoons icing sugar, sifted
• ½ teaspoon salt
• 200g plain flour, sifted
• 1 tablespoon milk powder
• ¼ teaspoon vanilla essence
• 1-2 tablespoons cold water (use only when dough dries up)

Kumquat jam filling
• 250g kumquat, seeded and chopped coarsely
• 3 tablespoons water
• 20g rock sugar
• 50g sugar
• Pinch of salt
• 1/8 teaspoon instant agar-agar powder

Egg wash (glace): 1 whole egg, beaten lightly with a fork

Tart cutter

Method:
kumquat jam:
1. In a heavy bottom pan, place all kumquat jam ingredients (except the agar-agar powder) and cook over low heat for 15-20 minutes, stir continuously.

2. Once the jam thickens add in the agar-agar powder, mix thoroughly and cook for another minute before turning off the heat. Set aside.


Tart pastry:
1. Sift icing sugar into a mixing bowl. Add in salt, vanilla essence and mix together.

2. Mix in butter and gradually fold in sifted dry ingredients to make soft pliable dough. If the dough dries up, add 1-2 tablespoons cold water.

3. Roll out pastry to ½ cm thick and cut out using a cutter.

4. Top with kumquat jam and place tarts onto a greased tray. Brush with egg wash.

5. Bake tarts in preheated oven at 180ْC for 15-20 minutes or until golden.

6. Remove and leave to cool before storing in containers.