Extreme Mandarin Tart with Kumquat Glaze and Limoncello Syllabub
INGREDIENTS
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Glaze:
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2 seedless Mandarin tangerines, remove ends and reserve, cut crosswise in 4 slices
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8 seedless kumquats, remove and discard seeds and ends, cut crosswise in 4 slices
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1 cup water
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1 cup plus 2 tablespoons granulated sugar
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Syllabub:
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1/4 cup Limoncello liqueur
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1/4 cup fresh Meyer lemon juice (zest lemon before juicing)
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1/2 cup granulated sugar
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1/4 cup powdered sugar
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Filling:
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2 large eggs
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2 egg yolks
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4 seedless Mandarin tangerines, stem ends removed, cut in quarters, include rind
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1 cup granulated sugar
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1/3 cup salted butter, cut in ½-inch pieces
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2 teaspoons vanilla extract
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Crust:
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2 tablespoons almond paste
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1 teaspoon Meyer lemon zest
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1/4 cup granulated sugar
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1 1/8 cup all-purpose flour
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1/4 cup powdered sugar
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1/2 tablespoon corn starch
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1/4 teaspoon salt
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1/8 teaspoon fresh ground nutmeg
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1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
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1 or 2 large egg yolk
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