Orange and Kumquat Compote Tart with Orange Pieces and Fresh Blueberries

Description:
A fragrant tart that combines the sweetness of orange and kumquat compote with the freshness of fresh orange and blueberry pieces. The crunchy shortcrust pastry base welcomes the aromatic and fruity filling, while the blueberries and fresh orange complete the dish with a touch of freshness and color. Perfect for a snack or as a dessert at the end of a meal.

Details:

• Serves: 8 people
• Difficulty: Medium
• Total time: 1 hour 10 minutes
• Preparation: 30 minutes
• Cooking: 30-35 minutes
• Rest: 10 minutes
• Allergens: Gluten, lactose (butter, eggs), nuts (walnuts if additional filling is used)

Ingredients:

For the base:

• 250 g of 00 flour
• 125 g cold butter
• 100 g of granulated sugar
• 1 egg
• 1 pinch of salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 200 g of orange and kumquat compote

For decoration:

• 1 orange (chopped)
• 100 g fresh blueberries

Optional:

• Powdered sugar for decoration

Step by Step Preparation:

1. Prepare the shortcrust pastry:
• In a blender, combine the flour, diced butter, sugar, egg, salt, baking powder, and vanilla extract. Pulse until the mixture resembles sand.
• Transfer the dough to a work surface, quickly compact it and form a ball. Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
2. Prepare the tart base:
• Preheat the oven to 180°C (static oven).
• Roll out the shortcrust pastry with a rolling pin on a floured surface until it is about 5 mm thick.
• Transfer the shortcrust pastry to a tart pan (about 22 cm in diameter), pressing well on the edges. Remove the excess pastry from the edges.
3. Bake the tart base:
• Bake the pie crust for 15-20 minutes, until golden brown. If the crust tends to puff up during baking, you can cover it with baking paper and add dried beans or weights to prevent it from rising.
4. Complete the tart:
• Once the base is cooked, let it cool. Then, spread the orange and kumquat compote evenly over the base.
• Add the fresh orange pieces and blueberries on top of the compote.
5. Put the tart back in the oven:
• Put the tart back in the oven for 10-15 minutes, just enough time for the compote to heat up and become a little thicker.
6. Serve:
• Let the tart cool and, if you like, sprinkle with icing sugar before serving.

Alternative Suggestion:

You can add a little maple syrup on top of the blueberries for an extra touch of sweetness or replace the blueberries with other fresh berries for a flavor variation.

Thanks for reading!
I hope these recipes have inspired you to use orange and kumquat compote in creative ways. Enjoy! 😊