Preparation
Pastry:
Dice the butter and mix together with the other pastry ingredients to form a smooth pastry, adding 1-2 tablespoons of cold water.
Allow to rest for 2 hours.
Roll out on a little flour and cover a baking tray (26 cm in diameter) with baking paper, forming a 2-3cm edge.
Prod the pastry several times with a fork, cover with baking paper and blind back in a pre-heated oven at 200°C for 10 minutes.
Pastry:
Peal and squeeze the fresh oranges.
Mix the orange juice and a little grated orange peel with sugar and eggs and blend together the crème fraiche.
Pour the orange cream on top of the baked and cooled pastry.
Reduce the oven temperature to 120°C and bake the tart for about 70 minutes until the orange cream becomes firm.
Remove from the over, allow to cool.
Clean the Kumquats and cut into slices.
Boil orange juice and sugar in a saucepan with the cinnamon stick. Add in the sliced kumquats and simmer for 2-3 minutes.
Decoration:
Remove the tart from the cake tin.
Roll out the marzipan and cut into stars shapes, place on top of the cake.
Garnish with kumquats and sprinkle with a little orange syrup.
Sprinkle with cinnamon.
Tip:
The tart can be prepared one day in advance.
The Kumquats can also be prepared the day before.
Garnish with marzipan and kumquats before serving.