Kumquat-Orange Cardamom Bars
Hi everyone! Once again, I'm super-lucky to have a fantastic guest poster grace the pages of Lemon Sugar! Everyone, meet Samantha from The Little Ferraro Kitchen. I've been following along with Samantha's blog for…
Kumquat-Orange Cardamom Bars
Hi everyone! Once again, I'm super-lucky to have a fantastic guest poster grace the pages of Lemon Sugar! Everyone, meet Samantha from The Little Ferraro Kitchen. I've been following along…
Ingredients
Filling
- 8 oz kumquats, quartered and seeded
- 1 orange, juice and zest
- 4 eggs
- 1 c flour
- 2 c sugar
Crust
- 1/2 lb unsalted butter, room temperature
- 1/2 c sugar
- 2 c flour, sifted
- 1 Tb cardamom
- 1/8 tsp kosher salt
Instructions
1) First start by making the kumquat puree. In a food processor, add the kumquats, orange juice and zest and process until pureed.
2) In a separate bowl, whisk together the kumquat puree, eggs, sugar and flour. Set aside.
3) To make the crust, Preheat the oven to 350 degrees F and cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Then combine the flour, cardamom and salt to the butter mixture until just blended.
4) Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
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.
Notes
Recipe inspired from Family Spice
Yum, yum and yum, Aloha Samantha’s mom here and this is what she baked me for Mother’s Day!
It is now my Favorite baked treat (really)
Great Blog Erin
Erin, Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!
Samantha, this looks wonderful!