After preparing the kumquat jam, I thought of making a nice shortcrust tart with kumquat jam to give to my husband’s colleagues.

The shortcrust tart with kumquat jam was appreciated, and I couldn’t be happier! What is better than receiving compliments for what we prepare with love and passion.

The perfect dessert for the whole family’s breakfast and snack, a crumbly shortcrust that melts in your mouth with a sweet and tangy heart at the same time.

I recommend making the shortcrust tart with kumquat jam, as this fruit is very suitable for preparing excellent desserts, perfect in its presentation thanks to the use of the smart mold.

Portions: 12 People
Cuisine: Italian

Ingredients

3 1/4 cups of Caputo pastry flour
5.3 oz of lard
1 cup of powdered sugar
2 eggs
egg yolk
Half packet of baking powder
organic lemon zest
1 lb of kumquat jam

Tools

Tart Mold
Cookie Cutters

Steps

Work the flour with the powdered sugar, baking powder, and soft lard, I did it with the food processor, but if you don’t have one, do it with your hands in a bowl.
Add the eggs and lemon zest, knead until you get a smooth and soft dough ball.
Wrap the dough ball in plastic wrap and put it in the fridge to rest for about an hour.
Take the dough and roll it out with a rolling pin. You too use the smart mold, you’ll get perfect tarts, you will find the link to order it on amazon in the tools section.
Line the mold with the shortcrust disc, making the dough adhere well to the mold, it is not necessary to butter the mold.
With the shortcrust scraps, make flowers with a cookie cutter, if you want to buy them, you will find the purchase link on amazon.
Bake the tart and cookies in a preheated oven at 338°F for 20-25 minutes.
Once cooled, remove the tart from the mold, sprinkle the cookies with powdered sugar.
Fill the bottom of the tart with the kumquat jam, lay the cookies all around on top.
Dust the edge with powdered sugar.