So Erin has been a reader of The Little Ferraro Kitchen for a little while now and when she asked me to guest post for her summer-series, you bet I said yes!
Of course, I did not have to think too long for the perfect recipe. Summer weather is in full swing in Southern Cali and I am planning to take full advantage of it. I am so blessed to be able to walk two blocks to a gorgeous beach and feel waves crashing against my toe tips. So, with summer almost in season, so are kumquats. Have you ever worked with kumquats before, or even tasted one?
Recipe inspired from Family Spice
8 oz kumquats, quartered and seeded
1 orange, juice and zest
1 c flour
2 c sugar
1/2 lb unsalted butter, room temperature
1/2 c sugar
2 c flour, sifted
1 Tb cardamom
1/8 tsp kosher salt
1) First start by making the kumquat puree. In a food processor, add the kumquats, orange juice and zest and process until pureed.
5) Chill in refrigerator for 30 minutes (or speed it up in the freezer for 15 minutes).
6) Pour the kumquat filling over the crust and even it out.
7) Bake for 30 minutes, until the filling is set. Test with a toothpick and see it comes out clean. Let cool.