Kumquat Pastry Tart Food

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.

KUMQUAT PASTRY TART

Steps:

• Roll out thawed puff pastry sheet to make a 10 inch square.
• Brush evenly with 2 T.
• of the jam.
• Bake on the lowest rack in a 425 degree oven until well browned-about 12-15 minutes.
• Remove and let cool.
• Beat whipping cream until it holds soft peaks and gently fold in ginger cream.
• Spread evenly over the baked puff pastry.
• Arrange the kimquat slices on the ginger cream mixture, overlapping a bit.
• Melt the remaining jam.
• Remove from heat and whisk in the liqueur.
• Gently brush onto the kumquats.
• Cut into triangles and serve or chill up to 1 hour.