Last Updated on April 2, 2019 by Chef Mireille
A few years back I made this Crostata di Marmellata. It’s a traditional Italian marmalade pie. Although it was good, I found it a bit sweet for my palate and that says a lot as I have a major sweet tooth. In this Kumquat Crostata di Marmellata version, I added some kumquats to cut the sweetness of the marmalade a bit.
I love kumquat’s. I call them the inside out orange. They look like very small oranges, about the size of grape tomatoes. What’s different about kumquat’s is that you eat the skin. The skin is actually the sweet part and the inside tastes like a lemon so it tastes both sweet and sour at the same time. It’s very seasonal and usually only available in late Spring/early Summer, although you can find them for a longer season and much cheaper in Asian markets. When I introduced kumquat’s to my Mom, she fell in love with them so to continue the Mother’s Day theme this week, I created this crostata with my Mom in mind.
I had a number of half empty jars of jam in the fridge that I combined to make this pie. I used a combination of apricot, mango, orange marmalade and my homemade pumpkin jam. You can use any jam flavor you prefer. However, I would avoid grape or berry flavors as I think they might overpower the kumquats.
This traditional pasta frollo Italian pastry is VERY SOFT and challenging to work with but makes for a deliciously awesome pie!
This decadent pie is great for Mother’s Day..especially if your Mom has a sweet tooth!
IN THE MAKING
The kumquats also add great texture to the pie filling.