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Candied Kumquat and Ricotta Tart

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Candied Kumquat and Ricotta Tart

Candied Kumquat and Ricotta Tart

Candied Kumquat and Ricott It is a good option if you're following a vegetarian diet. Head to the store and pick up fennel seeds, ricotta, baked tart shell, and a few other things to make it today.

Instructions

1
Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
Ingredients you will need
KumquatKumquat
SeedsSeeds
Equipment you will use
KnifeKnife
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. Stir in kumquats and simmer gently 10 minutes.
Ingredients you will need
KumquatKumquat
SugarSugar
SyrupSyrup
WaterWater
Equipment you will use
Sauce PanSauce Pan
3
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.
Ingredients you will need
KumquatKumquat
SyrupSyrup
Equipment you will use
SieveSieve
BowlBowl
Frying PanFrying Pan
4
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.
Ingredients you will need
Fennel SeedsFennel Seeds
Ricotta CheeseRicotta Cheese
CoffeeCoffee
SugarSugar
SaltSalt
Equipment you will use
WhiskWhisk
BowlBowl
5
Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
Ingredients you will need
Sour CreamSour Cream
SpreadSpread
Equipment you will use
WhiskWhisk
6
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.
Ingredients you will need
KumquatKumquat
Ricotta CheeseRicotta Cheese
SyrupSyrup
Equipment you will use
SkewersSkewers
7
Remove side of tart pan.
Equipment you will use
Tart FormTart Form
1
• Kumquats can be candied 1 day ahead and chilled in syrup (before reducing), covered. Warm mixture before proceeding. • Ricotta filling can be made 1 day ahead and chilled, covered. • Tart can be assembled 2 hours ahead and kept at room temperature.
Ingredients you will need
KumquatKumquat
Ricotta CheeseRicotta Cheese
SyrupSyrup
DifficultyHard
Ready In45 m.
Servings12
Health Score10
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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