Sift the flour and salt into a large bowl, cube the butter and rub into the flour until you get a granular texture.
Next add the water to bring all the ingredients together.
Cover with cling film and rest in the fridge for at least ½ an hour.
Roll out the pastry on a floured surface and line a 28cm tart tin and reserve.
Method for Kumquats:
Wash and cut the kumquats into thick slices (cross ways), remove the pips.
Bring the water to the boil and add the sugar, when the sugar is dissolved add the remainder of the ingredients, bring back to the boil and simmer for approx. 5mins.
Cool and drain the kumquats and reserve, reduce the syrup until it thickens slightly, then cool.
Method for frangipane:
Cream the sugar and butter in a large bowl.
Add one egg at a time to the mixture and beat well.
Sift the flour, ginger and almonds and add to the mixture.
Next the zest and bring all ingredients together.
Place the kumquats flat in the lined tart tin, next pour in the frangipane and spread over the kumquats. Place in a preheated oven at 180 Celsius for 50mins – 1hour, allow to cool slightly. Portion and glaze with the reserved syrup.
Serve with crème chantilly, crème fraiche or Ice cream.