Active time: 1 3/4 hr Start to finish: 2 3/4 hr (includes making pastry shell)

　　

Ingredients

Makes 8 to 12 servings

　　4 cups fresh kumquats (1 1/2 lb with leaves; 1 lb without)

　　1 cup water

　　2 cups plus 2 tablespoons sugar

　　1 teaspoon fennel seeds, lightly toasted

　　2/3 cup ricotta

　　1/3 cup sour cream

　　1 (12- to 13-inch) baked sweet tart shell

　　

Special equipment:

Special equipment: an electric coffee/spice grinder

　　

Step 1

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

　　

Step 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. 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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Remove side of tart pan.

　　Cooks' notes:

　　• 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.