Kumquat Apple Tart with Scotch Caramel

🧂 Ingredients

• 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)
• 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
• 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

• 1 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.
• 2 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.
• 3 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.
• 4 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).
• 5 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.
• 6 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.
• 7 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.
• 8 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.
• 9 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.
• 10 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.

Nutrition Info