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1
["In the bowl of a standing mixer, place the butter and sugar; beat on low speed to combine but don't go nuts. Just about a minute. Keeping the speed on low, beat in the half egg yolk, then the flour, cornstarch and salt, until the mixture barely holds together. Mash together in your hands as best you can and transfer to a piece of plastic wrap. Press into a disk, wrap tightly and refrigerate for 20 or 30 minutes.", "While that's chilling and if you've not already, candy your kumquats. Heat the water and sugar over high heat until it comes to a boil. Simmer for 4 minutes. Add the kumquats and simmer for 10 minutes.
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2
Remove the kumquats from the pan using a slotted spoon, and set them aside in a storage bowl (Pyrex or the like). Return the syrup to a simmer and reduce for about five minutes. Pour as much of the syrup as you like over the kumquats and place in the fridge until you need them. Any leftover syrup would, I think, be great in a cocktail or on ice cream... Store in the fridge for up to two weeks.", "Preheat the oven to 275. Remove the shortbread from the fridge and let it warm up a bit. Roll out into a rectangular shape and the press into your tart pan. You can mash it up the sides if you like though it will sink some. Bake 25 minutes, remove and let cool slightly while you prepare the filling.", "Raise the temp of the oven to 350.
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3
In a bowl, whisk together the ricotta, egg and kumquat syrup until smooth. Stir in the sugar and flour, mixing until few lumps, if any, remain.", "Pour into the slightly cooled tart shell and bake for 20-25 minutes. If you lightly shake the tart pan, the filling will jiggle a bit in the middle but be firm at the edges.
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4
Remove and, when still warm, scatter 1/3 - 1/2 cup of candied kumquats over the top.
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5
Chill until cool before serving. If refrigerating overnight, cover with plastic wrap before doing so."]
