225 g. butter
100 g. granulated sugar
50 g. brown sugar
2 eggs (lightly beaten)
450 g. flour for all uses (reddened)
½ teaspoon baking powder
1 pinch of salt
2 tbsp. Brandy
200 g. jam kumquat
Pour all the ingredients into the mixer and blend them. When the dough won’t stick to the walls of the mixer, remove it and make a ball with the dough. Wrap it with the wrap film and place it in the refrigerator to harden and to be pliable and not clinging to your hands. (30’ minutes in the refrigerator).
Then grease the baking pan and spread the tart dough from above and push it to the wall of the pan. Spread the jam onto the dough. With the dough that left mold small slices crosswise and spread it over the jam.
Bake in a well preheated oven at 180ο C for 35’-40’ minutes until the dough gets golden brown. When it’s ready, let it cool and cut into triangles.