Barbara Spiegel’s Candied Kumquat Tart

This rich, very sweet confection has been slightly adapted from a recipe prepared by Barbara Spiegel. Rounds of glistening kumquat (they look like baby apricot halves) top an almond-butter filling in a cooky crust. Serve thin slices with espresso or strong, black tea. Unlike most fruit pastries, this one can be kept for about a day, uncovered, at room temperature, before it begins to soften.