Name: Candied Kumquat and Ricotta Tart
Yield: Makes 8 to 12 servings
Ingredients: 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: an electric coffee/spice grinder

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Candied Kumquat and Ricotta Tart

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

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.

Recipe notes

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