Tangerine Tart
Tangerine Tart
2 tsp unsalted butter, softened
2 cups all purpose flour
1/2 tsp salt
1 tsp grated lemon zest
1/2 cup confectioners sugar
12 Tbsp(1 1/2 sticks) cold unsalted butter cut into pieces
1 egg
1 tsp orange liqueur
3/4 cup fresh tangerine juice
1 tangerine peel zest, grated
1/4 cup dark brown sugar
1/3 cup mascarpone cheese
3 large egg yolks
1 Tbsp Tbsp orange liqueur
1. Butter an 11 inch fluted tart pan with a removable bottom
with 2 tsp butter and set aside.
2. Make pastry by combining the next 4 ingredients in a mixing
bowl. Add butter and work in until mixture resembles coarse
crumbs. Combine the egg and liqueur in a small bowl and
add to the flour mixture; stir with a fork until it all comes
together.
3. Turn mixture out onto a lightly floured surface and knead
until dough is formed. Shape into a flattened disk, wrap in
plastic, and put in freezer for 15 minutes.
4. Place dough on a floured surface and roll into a 13 inch round.
Put dough in prepared tart pan and ease dough into the
edges and up the sides. Trim excess dough and put in
refrigerator for 30 minutes.
5. Preheat oven to 375 degrees. Remove tart pan from
refrigerator and prick all over with a fork. Line the pastry
with aluminum foil and fill with dry beans to weigh it down.
Bake until the edges of the crust begin to turn golden, about
15 minutes. Remove from oven and remove the beans and
aluminum foil and bake for an additional 10 minutes. Remove
from the oven and set aside on a wire rack to cool.
6. Make filling by combining juice and next 3 ingredients in
a bowl; whisk until smooth. Add eggs and egg yolks,
1 at a time, stirring after each. Add liqueur and stir until
smooth. Pour into the cooled tart shell; bake until the filling
is light brown in spots and crust is golden, 25 minutes.
Let cool and dust with confectioners sugar; serve.
2 tsp unsalted butter, softened
2 cups all purpose flour
1/2 tsp salt
1 tsp grated lemon zest
1/2 cup confectioners sugar
12 Tbsp(1 1/2 sticks) cold unsalted butter cut into pieces
1 egg
1 tsp orange liqueur
3/4 cup fresh tangerine juice
1 tangerine peel zest, grated
1/4 cup dark brown sugar
1/3 cup mascarpone cheese
3 large egg yolks
1 Tbsp Tbsp orange liqueur
1. Butter an 11 inch fluted tart pan with a removable bottom
with 2 tsp butter and set aside.
2. Make pastry by combining the next 4 ingredients in a mixing
bowl. Add butter and work in until mixture resembles coarse
crumbs. Combine the egg and liqueur in a small bowl and
add to the flour mixture; stir with a fork until it all comes
together.
3. Turn mixture out onto a lightly floured surface and knead
until dough is formed. Shape into a flattened disk, wrap in
plastic, and put in freezer for 15 minutes.
4. Place dough on a floured surface and roll into a 13 inch round.
Put dough in prepared tart pan and ease dough into the
edges and up the sides. Trim excess dough and put in
refrigerator for 30 minutes.
5. Preheat oven to 375 degrees. Remove tart pan from
refrigerator and prick all over with a fork. Line the pastry
with aluminum foil and fill with dry beans to weigh it down.
Bake until the edges of the crust begin to turn golden, about
15 minutes. Remove from oven and remove the beans and
aluminum foil and bake for an additional 10 minutes. Remove
from the oven and set aside on a wire rack to cool.
6. Make filling by combining juice and next 3 ingredients in
a bowl; whisk until smooth. Add eggs and egg yolks,
1 at a time, stirring after each. Add liqueur and stir until
smooth. Pour into the cooled tart shell; bake until the filling
is light brown in spots and crust is golden, 25 minutes.
Let cool and dust with confectioners sugar; serve.