Active time: 1 3/4 hr Start to finish: 2 3/4 hr (includes making pastry shell)
• Kumquats can be candied 1 day ahead and chilled in syrup (before reducing), covered. Warm mixture before proceeding. • Ricotta filling can be made 1 day ahead and chilled, covered. • Tart can be assembled 2 hours ahead and kept at room temperature.
Recipe information
Yield
Makes 8 to 12 servings
Ingredients
Special equipment:
Preparation
Step 1
Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
Step 2
Bring water and 2 cups sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved, then simmer syrup, uncovered, 5 minutes. Stir in kumquats and simmer gently 10 minutes. Drain and cool kumquats in a sieve set over a bowl, then return drained syrup to pan and boil until reduced to about 11/3 cups, 3 to 5 minutes.
Step 3
Finely grind fennel seeds in coffee/spice grinder, then transfer to a bowl and whisk together with ricotta, remaining 2 tablespoons sugar, and a pinch of salt just until ricotta is slightly smoother. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
Step 4
Arrange kumquats as evenly as possible over ricotta using your fingers or a small spoon, separating slices as necessary with a skewer, then brush kumquats with some of reduced syrup.
Step 5
Remove side of tart pan.
