Extreme Mandarin Tart With Kumquat Glaze And Limoncello Syllabub

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

1. To make glaze: Combine Mandarin slices, kumquats, water and sugar in a medium saucepan. Bring to a boil and then turn to medium-low while you prepare the filling and crust. After 30-35 minutes the glaze should be thickened and reduce. Turn heat off and let rest. I include the Mandarin ends at this point for flavor but will remove the ends and thinly slice them for garnish on the Syllabub. I discard the ends from the kumquats before placing in sugar water because they are too hard to fish out of the syrup and discard once cooked. The glaze should be cooling about the 10 minutes of baking the tart because you will arrange them on the baked tart.
2. To begin Syllabub: Bring to a boil Limoncello, lemon juice and granulated sugar in a small saucepan; boil hard 2 minutes. Turn heat to low and cook 3 minutes to reduce. Pour into mixing bowl to cool. Don't be alarmed the sauce will thicken but later you will add whipping cream and powdered sugar. Right before serving the tart, scrape the cool thickened syrup, add whipping cream and powdered sugar and whip until smooth. This will be silky not fluffy. Garnish with thinly sliced cooked Mandarin pieces.
3. To make filling: Combine eggs, whole mandarin tangerines pieces, sugar, sugar, butter and vanilla in blender. Blend for 1 minute or until smooth.
4. To make crust: Heat oven 400 degrees F. Spray a 9-inch tart pan. Combine almond paste, lemon zest, granulated sugar, flour, powdered sugar, salt and nutmeg in food processor; pulse 10 seconds. Add butter and 1 egg yolk, using on/off turns, until dough has just begun to clump together. Remove blade, if needed stir in other egg yolk (I did) to make dough bind together. Press dough evenly onto bottom and up sides of prepared pan. Form a large piece of foil over dough crust pressing down gently with fingers to form foil over edges of pan. At this point if you want chill the crust for one hour. However, I baked it right away and it was light, full of buttery-nutmeg flavor ~ so lovely! Bake for 10 minutes with the foil on and remove foil, bake 5 more minutes. Crust will be partially baked, just beginning to turn golden brown. Remove from oven.
5. Turn oven down to 375u0b0F. Pour mandarin filling into baked crust. Bake for 30-40 minutes or until the center is set. Cover with foil the last 5 minutes if filling or crust is beginning to brown too much. Remove tart from oven. Remove Madarin ends from syrup and thinly slice for garnish on Limoncello Syllabub. Arrange glazed Mandarin slices around the outer edges of tart and kumquats in the center. Pour glaze over tart. Chill for 1 hour.
6. To serve: Dollop Limoncello Syllabub on individual servings on about one-half cup in the center of the tart. Extremely enjoy!

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Taken from food52.com/recipes/10344-extreme-mandarin-tart-with-kumquat-glaze-and-limoncello-syllabub (may not work)