Tangerine tart
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| ½ | Stick unsalted butter, | |
| Melted | ||
| 5 | cups | Sliced tangerines, rind |
| Removed | ||
| 1 | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 3 | tablespoons | Cornstarch |
| 2 | tablespoons | Brandy |
| ½ | cup | Spiced whipped cream |
| Fresh mint sprigs | ||
| Shaker of powdered sugar | ||
Directions
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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