Everything is mini sized here. Even the puff pastry flower cups. And again, I wonder if this could be a breakfast or an afternoon snack.
Since kumquat is an olive sized tangerine, I honestly cannot imagine to peel it, take the seeds away and eat it. Not because it is slightly bitterish. I love bitterish but what is left after the process is zest and few drops of juice only.
When preparing fruits for this dish, before making puree, make sure to wash the kumquats, cut them into halves and take the seeds out. It takes only 5 minutes. Also, if you prefer bitter taste (like those tonic waters) do not add any lemon juice. To get puree, just drop the halves into the blender and that’s it !
When making this amazing fruit butter, I started to think if I could, maybe, grow one small kumquat tree in a pot on my balcony. It is said to bring good luck to the homes where growing and it really looks nice.
The idea of puff pastry flowers in not my own. I have seen some irresistible creations on Internet and found out how easily they are done: roll out ready-to-bake puff pastry sheet ( 16 x 10 inches) and cut the flower shapes. Then, insert the flowers into mini muffin holes (no greasing needed) and press the pastry using ceramic pie weights or beans or soya, as I did:
So I hope you will enjoy the small sized, one bite kumquat beauties as we did !
- 1 cup kumquat puree 12 – 14 medium sized kumquats
- ¾ cup + 1 Tbsp sugar
- 2 eggs + 1 egg yolk
- 2 ½ Tbsp butter unsalted
On medium heat, in heavy bottom pot, mix puree, sugar, eggs and yolk.
Boil the mixture for 10 minutes stirring constantly.
Remove the pot from the heat and add butter to the mixture.
Mix to get an even texture and fill the glass jars.
Let the curd cool completely before serving.