Active time: 1 3/4 hr Start to finish: 2 3/4 hr (includes making pastry shell)
Recipe information
Yield
Makes 8 to 12 servings
Ingredients
4
1
2
1
2
1
1
Special equipment:
Need to make a substitution?
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.