Kumquat Bars

Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square cake pan with cooking spray and line with parchment paper so there is overhang on two sides.

In a food processor, add the flour, powdered sugar, and salt. Pulse to combine.

Add the butter and run the motor until the flour absorbs the butter and the mixture looks crumbly.

Scatter the mixture evenly into the prepared pan and press firmly into the bottom.

Bake until golden brown around the perimeter, about 25 minutes. Transfer the pan to a wire rack.

Reduce the oven temperature to 300°F (150°C).

Slice the kumquats in half and remove the seeds. Add to a food processor along with the sugar, butter, and salt. Process until smooth.

Add the eggs and cornstarch and pulse until combined. Pour the mixture over the crust.

Return to the oven and bake until the filling is just set and does not jiggle, 25 to 30 minutes. Transfer the pan to a wire rack and let cool completely. Cover with foil and refrigerate until chilled, at least 6 hours, but overnight is best.

Using the parchment overhang as handles, lift the chilled square onto a cutting board. Slice into 9 squares. Then cut each square in half to make 18 long petite bars.