Candied Kumquat and Ricotta Tart

1. 1

   Thinly slice kumquats crosswise with a sharp knife, discarding seeds.

2. 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. 3

   Stir in kumquats and simmer gently 10 minutes.

4. 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. 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. 6

   Whisk in sour cream until just combined and spread evenly over bottom of tart shell.

7. 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. 8

   Remove side of tart pan.

* Per serving · 4 servings · Values may vary.