About This Recipe:
Get ready to celebrate the seasonal citrus bounty with these delicious Kumquat Bars! These bars are a perfect treat to enjoy during the late winter and spring months when kumquats are at their peak.
To start, the crust is made with almond flour and chopped nuts, which add a nutty flavor that pairs perfectly with the tartness of the kumquat filling. The crust is baked until golden brown, giving it a toasty, crunchy texture that complements the smooth filling.
For the filling, fresh kumquat puree is combined with gluten-free flour, sugar, eggs, and a pinch of salt. The filling is poured over the crust and baked until set, resulting in a bright, tangy filling with a custard-like texture.
To top it off, sliced kumquats are arranged on top of the bars, adding a pop of vibrant color and an extra burst of citrusy flavor.
Enjoy these Kumquat Bars as a sweet and refreshing dessert that highlights the best of the season!
Watch Me Make This Recipe:
@carmeninthegarden Kumquat bars for a sweet, tangy, a little bit of salty treat #garden #gardentok #kumquats #dessert ♬ original sound – Carmen in the Garden
How to Make This Recipe:Print
Tangy and Sweet Kumquat Bars
Indulge in the bright and tangy flavors of the season with these delicious Kumquat Bars. With a nutty crust and citrusy filling, they’re a perfect treat for any occasion.
For the crust:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 cup almond flour
- 1/2 cup chopped nuts (almonds, pecans, or cashews)
For the filling:
- 1 1/2 cups kumquat puree
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- 5 kumquats, sliced for garnish
- Preheat the oven to 350°F (180°C) and line an 8-inch square baking dish with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, brown sugar, and salt until creamy. Add the almond flour and chopped nuts and mix until the mixture is crumbly.
- Press the crust mixture into the prepared baking dish and bake for 20-25 minutes or until the crust is golden brown. Remove from the oven and let it cool.
- In a separate bowl, whisk together the kumquat puree, sugar, gluten-free flour, eggs, and salt until well combined.
- Pour the kumquat filling over the cooled crust and bake for an additional 20-25 minutes or until the filling is set.
- Remove from the oven and top with sliced kumquats and let the kumquat bars cool to room temperature before slicing into bars.
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