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Kumquat apple tart with Scotch whiskey caramel and a cardamom scented crust - Diversivore.com
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Kumquat Apple Tart with Scotch Caramel

Sure apple pie is good, but sometimes it's worth trying something different... and delicious. There isn't even any cinnamon! But there is citrus and whiskey!
Course Dessert
Cuisine European, French, Miscellaneous
Keyword apple pie variation, whisky caramel
Prep Time 1 hour
Cook Time 1 hour
Total Time 14 hours
Servings 10 servings
Calories 377kcal

Ingredients

Filling

  • 400 g kumquats
  • 100 g white sugar (~1/2 cup) separated into two equal portions.
  • 30 ml scotch whiskey (~2 tbsp)
  • 400 g granny smith apples
  • 50 g brown sugar (~1/4 cup) lightly packed
  • 2 large eggs lightly beaten
  • 30 g butter (~2 tbsp)
  • 15 g all purpose flour (~2 tbsp)

Crust

  • 200 g all purpose flour (~1 and 1/4 cups)
  • 1 tsp ground cardamom (optional)
  • 80 g sugar (~1/3 cup)
  • 1/4 tsp salt
  • 100 g butter (~7 tbsp) softened
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 2 tbsp cold water

Scotch Caramel

  • 30 ml scotch whiskey (~2 tbsp)
  • 50 g white sugar (~1/2 cup)
  • 15 g butter (~1 tbsp)
  • 1/8 tsp sea salt (large pinch)

Instructions

Crust and Filling

  • Peel, core, and dice the apples. Seed and chop the kumquats. Combine all the fruit with the brown sugar, half the granulated sugar, and the whiskey. Cover and refrigerate for at least 2 hours, preferably overnight. Wait until this step is done before preparing the crust.
  • Combine the flour, sugar, cardamom, and salt in a large mixing bowl. Using a pastry cutter or stand mixer (or two knives if you're a masochist), cut the butter into the dry ingredients. Continue until the pieces are no larger than peas.
  • In a small bowl, combine the egg yolk, vanilla, and cold water. Whisk together, then add to the crust mixture. Mix together until just combined. Form the dough into a ball and chill for 1 hour.
  • Remove the dough from the refrigerator and let it warm up for 5 minutes. Lay out a large sheet of wax paper or parchment paper and roll the dough into a ball on top of it. Roll the dough out into a circle large enough to fit in a 12 inch tart tin. The dough will be quite thin - about 3-4 mm (~1/8 inch).
  • Carefully lift the dough and transfer it to a 12 inch tart tin. Press the sides against the tin and trim any excess. The lip of the crust should come up only about 1 cm (~1/2 inch) or so.
  • Preheat the oven to 350 F. Prick the surface of the tart crust all over with a fork, then place in the oven to blind bake for 25 minutes, or until it is firm and golden. If air gets trapped beneath the tart, you can gently shake the tin to let it out. The final dough should be firm, but still a little bit pliant while warm. Remove the crust from the oven and set it aside to cool. Leave the oven on, unless you plan on waiting a while before making the filling. Note that if you choose to use baking weights, you may want to extend the cooking time slightly, and be sure to remove them with a little time left to allow the crust to brown.
  • Melt the butter for the filling in a large pot over medium heat. Transfer the fruit/sugar/scotch mixture and the flour to the pot and stir. While the mixture is heating, whisk together the remaining sugar and the eggs. Once the apples are beginning to soften and the mixture is quite warm, slowly pour the egg and sugar mixture into the pot while stirring to combine. Once the mixture is evenly mixed, pour it into the prepared tart crust. Take care not to overfill the tart -- if you have extra filling, refrigerate it and use it for something else. Transfer the tart to the oven and bake for 20-25 minutes. The tart should be set, but will remain soft even after cooling. Allow the cooked tart to cool at room temperature, then transfer to the refrigerator for at least 2 hours before adding caramel and serving.

Scotch Caramel

  • Combine the scotch whiskey, butter, and salt and set aside. They do not need to be thoroughly mixed together, but should all be ready to use at the same time.
  • Heat the sugar in a small, heavy pan (preferably cast iron) over medium heat. The sugar should begin to melt and brown fairly quickly. If it isn't melting evenly, give it a gentle stir to ensure that it cooks evenly. As soon as the sugar is a golden yellowy-brown, add the whiskey, butter, and salt. The caramel will immediately (and violently) seize. Stir slowly and gently to melt and mix the ingredients together. As soon as the caramel is well-mixed and opaque, turn off the heat.
  • Drizzle the caramel over the cooled tart. It will harden almost instantly. Note that this is a crispy, candy-like caramel, not a soft/chewy one.

Notes

This recipe is ideal for a large, thin tart, but it could be adapted to make many small tarts or even a more traditional (i.e. deeper) pie. If you do decide to go this way, note that you should take care not to over-fill the pie, as it won't set as well and may be a little too jammy.
You can also modify this to use your favorite pie or tart crust.

Nutrition

Calories: 377kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 106mg | Potassium: 155mg | Fiber: 4g | Sugar: 36g | Vitamin A: 550IU | Vitamin C: 27.2mg | Calcium: 40mg | Iron: 2.2mg