Candied Kumquat and Ricotta Tart Recipe | Farm Fresh To You

Ingredients

• Tart Shell;
• 2/3 cups powdered sugar
• 1 1/3 cups butter, room temperature
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• Filling and Topping;
• 4 cups (1 pound) fresh kumquats, thinly sliced and seeds removed
• 1 cup water
• 2 cups sugar (for the syrup)
• 2 tablespoons sugar (for the filling)
• 1/2-1 teaspoon fennel seeds, lightly toasted
• 2/3 cup ricotta
• 1/3 cup sour cream
• 1/4 cup candied fennel seeds (optional)