Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Candied Kumquat Tartlets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 4, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen Brightly colored slices of candied kumquat add a pop of spring citrus flavor to pastry cream tartlets. Ingredients All-purpose flour, for rolling dough Pate Brisee for Plum Crumb Pie Vanilla Pastry Cream Candied Kumquats for Candied Kumquat Tartlets Directions Preheat oven to 400 degrees. Spray 36 1 1/4-inch round fluted tartlet pans with nonstick cooking spray, working in batches if necessary, and set aside. On a lightly floured work surface, roll out pate brisee to a scant 1/4 inch thick. Using a 2-inch round cutter, cut out 36 rounds. Fit each round into a prepared tartlet pan; trim as necessary. Place on a baking sheet and transfer to freezer until chilled, 10 to 15 minutes. Weight down each tartlet with a second 1 1/4-inch round fluted tartlet pan. Transfer to oven and bake for 8 to 10 minutes. Remove second tartlet pans and continue baking until golden brown, 2 to 3 minutes more. Let tartlets cool completely in pans before removing. Fill each cooled tartlet with pastry cream and top with candied kumquats; serve. Rate it Print