In a last minute moment of inspiration, I made this marmalade to put in these tarts. I had already baked about half the tarts when I thought, wouldn’t it be nice to have a little kumquat marmalade in the middle?
Here’s what ya need:
2 cups thinly sliced kumquats
1 tablespoon Ginger Sugar
1/3 cup granulated sugar
3/4 cup water
Combine all ingredients in a saucepan, heat over medium-low for roughly an hour. Keep an eye on it, stirring occasionally to make sure the kumquats don’t stick to the bottom of your pan and burn. Then using an immersion blender or food processor blend it all up a bit to break up sliced kumquats even more. Chill until ready to use.
I put most of this into tarts but there was a bit left over that was excellent on toast!
Charleston Spice Co.