Tangerine tart

Yield: 4 servings

Measure Ingredient
1 cup Graham cracker crumbs
½ \N Stick unsalted butter,
\N \N Melted
5 cups Sliced tangerines, rind
\N \N Removed
1 cup Sugar
½ teaspoon Vanilla
3 tablespoons Cornstarch
2 tablespoons Brandy
½ cup Spiced whipped cream
\N \N Fresh mint sprigs
\N \N Shaker of powdered sugar

For the crust: In the bottom of a 9-inch pie pan, mix the crumbs and butter together. Press the mixture into the pie pan to form a crust.

Bake for 7 to 8 minutes or until golden. Remove from the oven and cool. For the filling: In a sauce pan, combine the tangerines, sugar and the vanilla. Stir until the sugar dissolves. Dissolve the cornstarch and brandy together forming a slurry. Add the slurry to the tangerine mixture. Cook, stirring occasionally, until the mixture thickens, about 10 minutes. Pour into the prepared pie crust and refrigerate for 6 hours, or until the filling sets. Place a piece of the pie on a plate. Garnish with spiced whipped cream, fresh mint sprigs, and powdered sugar.

Yield: 1 pie


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