Candied Kumquat and Ricotta Tart Recipe
Candied kumquats are tart sweet and tangy over creamy ricotta cheeses and a crunchy buttery tart shell. Garnish with candied fennel seeds for a sweet decoration.
Keywords
- Kumquat
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Cooking tools:
- Stand mixer
- Tart pan
- Pie weights
- Rolling pin
- Spice grinder
- Skewer
- Pastry brush
- Fine-mesh sieve
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Spoon
- Parchment paper
- Plastic wrap
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)
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