Kumquat jam tarts

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.