Tangerine Tart with Candied Lemons on Top

This Tangerine Tart, I’ve made before, this time though, half way through the baking, I added the candied lemons to the top. I let it sit/cool for a few hours and it came out really pretty. This crust, really is pretty amazing. I’m going to use it again for something, just not sure exactly what yet…

Ingredients for the Crust

• *2 cups all-purpose flour
• *3/4 cup powdered sugar
• *2 tsp. grated tangerine peel “zest”
• *14 Tbsp. (3/4 cup plus 2 Tbsp.) butter

Instructions

1. 1. Preheat oven to 325 degrees F.
2. 2. In a bowl add flour, sugar and zest, mix with a fork.
3. 3. Add butter one chunk and mix with hand just until dough holds together.
4. 4. Press over bottom and up sides of a 10-inch tart pan with removable rim. (I like to place on a cookie sheet so its easier to get in and out of the oven)
5. 5. Bake 25 to 35 minutes or until crust is lightly browned.
6. 6. While this is baking - start on the filling in a bowl with a pour and be prepared to add it directly to tart crust.

Ingredients for Filling

• *2 large eggs
• *2/3 cup granulated sugar
• *2 tsp. grated tangerine peel “zest”
• *1/2 cup fresh tangerine juice (3 to 4 juicy tangerines, such as W. Murcott variety)
• *1 1/2 Tbsp. fresh squeezed lemon juice
• *1/4 cup half-and-half (light cream)

1. 1. In a bowl with a mixer on high speed, beat eggs and granulated sugar until well blended.
2. 2. Add tangerine zest, tangerine juice, lemon juice and half-and-half.
3. 3. Beat until blended. 
4. 4. Pour into baked cookie crust. 
5. 5. Bake at 325 degrees F. 30 to 40 minutes or until the filling no longer jiggles in the center when the pan is gently shaken.
6. 6. Let cool completely on a rack, about an hour. 

Tangerine Tart With a Cookie Crust

My grandmother sent me and my brother a huge box of honey tangerines so I decided to make a tart with them. This recipe is super easy and impressive as hell.

The one thing I was worried about was the extremely wet filling, but after baking, it had a perfect texture.

I wish I took a picture when I removed it from the tart pan. The crust was just perfect.

Ingredients for the Crust

• *2 cups all-purpose flour
• *3/4 cup powdered sugar
• *2 tsp. grated tangerine peel “zest”
• *14 Tbsp. (3/4 cup plus 2 Tbsp.) butter

Instructions

1. 1. Preheat oven to 325 degrees F.
2. 2. In a bowl add flour, sugar and zest, mix with a fork.
3. 3. Add butter one chunk and mix with hand just until dough holds together.
4. 4. Press over bottom and up sides of a 10-inch tart pan with removable rim. (I like to place on a cookie sheet so its easier to get in and out of the oven)
5. 5. Bake 25 to 35 minutes or until crust is lightly browned.
6. 6. While this is baking - start on the filling in a bowl with a pour and be prepared to add it directly to tart crust.

Ingredients for Filling

• *2 large eggs
• *2/3 cup granulated sugar
• *2 tsp. grated tangerine peel “zest”
• *1/2 cup fresh tangerine juice (3 to 4 juicy tangerines, such as W. Murcott variety)
• *1 1/2 Tbsp. fresh squeezed lemon juice
• *1/4 cup half-and-half (light cream)

1. 1. In a bowl with a mixer on high speed, beat eggs and granulated sugar until well blended.
2. 2. Add tangerine zest, tangerine juice, lemon juice and half-and-half.
3. 3. Beat until blended. 
4. 4. Pour into baked cookie crust. 
5. 5. Bake at 325 degrees F. 30 to 40 minutes or until the filling no longer jiggles in the center when the pan is gently shaken.
6. 6. Let cool completely on a rack, about an hour.