Candied Kumquat Tartlets Recipes

CANDIED KUMQUAT AND RICOTTA TART

Steps:

• Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
• 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. 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.
• 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. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
• 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.
• Remove side of tart pan.

CANDIED KUMQUATS FOR CANDIED KUMQUAT TARTLETS

Steps:

• Place sugar in a medium saucepan and add 2 cups water. Bring to a boil over medium-high heat; cook, stirring occasionally, until sugar has dissolved. Reduce heat to a simmer and add kumquats; let simmer for 1 hour. Carefully remove kumquats from liquid and place in an even layer on a wire rack, set over parchment paper, to dry, at least 4 hours and up to overnight.