Kumquat Pastry Tart - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed
3/4 cup microwave kumquat jam (recipe in data base)
1/2 cup whipping cream
ginger, cream spread (recipe in data base)
1/2 lb kumquat, sliced about 1/8 inch thick,remove seeds and discard ends (about 2 cups)
2 tablespoons orange-flavored liqueur

Preparation

Roll out thawed puff pastry sheet to make a 10 inch square.
Brush evenly with 2 T.
of the jam.
Bake on the lowest rack in a 425 degree oven until well browned-about 12-15 minutes.
Remove and let cool.
Beat whipping cream until it holds soft peaks and gently fold in ginger cream.
Spread evenly over the baked puff pastry.
Arrange the kimquat slices on the ginger cream mixture, overlapping a bit.
Melt the remaining jam.
Remove from heat and whisk in the liqueur.
Gently brush onto the kumquats.
Cut into triangles and serve or chill up to 1 hour.