Candied Kumquat and Ricotta Tart

• 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

1. Thinly slice kumquats crosswise with a sharp knife, discarding seeds.
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.
3. Stir in kumquats and simmer gently 10 minutes.
4. 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.
5. 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.
6. Whisk in sour cream until just combined and spread evenly over bottom of tart shell.
7. 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.
8. Remove side of tart pan.

fresh kumquats, water, sugar, fennel seeds, ricotta, sour cream, shell, electric coffee

Taken from www.epicurious.com/recipes/food/views/candied-kumquat-and-ricotta-tart-107772 (may not work)