Candied Kumquat and Ricotta Tart – a delicious recipe with fresh kumquats, water, sugar, fennel seeds, ricotta, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
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.
3
Stir in kumquats and simmer gently 10 minutes.
4
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.
5
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.
6
Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
7
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.
8
Remove side of tart pan.
495
kcal
Calories
9
g
Fat
102
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups fresh kumquats (1 1/2 lb with leaves; 1 lb without), 1 cup water, 2 cups plus 2 tablespoons sugar, 1 teaspoon fennel seeds, lightly toasted, and more.
Yes, Candied Kumquat and Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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