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Candied Kumquat & Bittersweet Chocolate Cherry Mini Galettes

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The Kitchn
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Ingredients

For the galette dough

1 cup all-purpose flour

1/4 cup cornmeal

1 teaspoon sugar

1/2 teaspoon salt

1 stick (8 tablespoons) cold unsalted butter, cut into 8 pieces

1/3 cup ice water

Place the flour, cornmeal, sugar and salt in a medium bowl and stir to blend. Add the butter, and using your

fingers or a pastry blender, gently cut the butter into the flour mixture until they become the size of peas. Add the water, 1 tablespoon at a time, and gently toss with a fork to incorporate the mixture. The dough should hold together when pressed; if no

For the chocolate cherry topping

1 cup cherries, pitted and sliced into halves (if using frozen cherries, defrost them first, then drain as much

liquid from them as possible)

1/2 tablespoon kirsch

3/4 teaspoon lemon juice

3 tablespoons sugar

2 ounces bittersweet chocolate, chopped into small pieces

In a small bowl, toss together the cherries, kirsch, lemon juice and sugar. Set aside.

For the candied kumquats

1 cup fresh kumquats, sliced into 1/4 inch rounds, seeds removed

1/2 cup sugar

1/3 cup water

2 tablespoons cold unsalted butter

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