Tangerine Tart with Cookie Crust

Tangerine-Tart-CloseupDinner party at Barbara and David’s – pleeeeze let me bring Tangerine Tart. For more than a decade, I’ve held onto this Sunset Magazine page. You see, the prolific tangerine tree that came with this house disappeared the day our yard was demo’d for landscaping. Waaaaa. Not sure why I never just bought fruit to make the tart; maybe I was insecure. Tangerines can do that to you (juicy? seeds? hard to peel? watery? acidic? good zest?)

This recipe was clipped in the year 2000 from Sunset’s Kitchen Cabinet column of readers’ recipes. Liz Strongman of Seattle is the creator. It’s a tangerine-infused cookie crust, tangerine filling, tangerine whipped cream. Whoa, I am skipping the whipped cream. And adjusted the instructions a bit to be clearer (see my note about pouring the filling).

Tangerine-Tart-with-Cookie-CrustMy road trip to Ojai in search of the Pixie snacking tangerine resulted in a great education from my new friends at Friend’s Ranches citrus growers. For example, the W. Murcutt Tangerine is a luscious cooking citrus. More acidic than Pixie, juicier and a great peel for the “zest” in recipes. But dang, how to remember this variety’s name when standing at Friend’s Ranch farmers market stand? I decided to call it William H. Macy (you know… Fargo, Boogie Nights). Kind of looks like him, all redhead and slightly lumpy-bumpy.

Tangerine Tart with Cookie Crust

Adjusted from Sunset Magazine

COOKIE 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 or margarine, in chunks

Preheat oven to 325 degrees F. In a food processor, whirl flour, sugar and zest to blend. Add butter one chunk at a time while whirling, just until dough holds together. Press over bottom and up sides of a 10-inch tart pan with removable rim. Bake 25 to 35 minutes or until crust is lightly browned.

(NOTE — Instead of taking the hot tart shell out of the oven, have the filling ready to pour straight into the baked crust while still on the rack. This help to avoid a wobbly transfer back into the oven. Larry saw me do the other way, slopped some filling down the cabinet front, and suggested this. Smart.)

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)

In a bowl with a mixer on high speed, beat eggs and granulated sugar until well blended. Add tangerine zest, tangerine juice, lemon juice and half-and-half. Beat until blended.  Pour into baked cookie crust.  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. Let cool completely on a rack, about an hour.  Makes 8 to 10 servings.

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{ 11 comments… read them below or add one }

1 D July 31, 2016 at 7:38 am

So glad to have found this. My daughter,after reading that new Japanese book about getting rid of clutter,decided to purge my old magazines including the sunset with this recipe. I thought there might be something close online but am thrilled to have the original! I make it every year in the holiday season and use the crust (with lemon zest, for lemon tart.

2 Susan Dosier April 27, 2012 at 10:50 am

Hmmmm….travel blogging and tangerine tart….I think you need to come drink wine in Winston-Salem NC and sample the paper thin Moravian Ginger Cookies….I think they might inspire a whole new tart crust! The door is always open, Madame Blogger!

3 Patty July 17, 2010 at 1:23 pm

What a gorgeous cheery tart – sounds soooo delicious! Thanks for sharing. 🙂

4 Worth The Whisk May 19, 2010 at 12:27 pm

Linda – glad you gave it a try, I am just in LOVE with the taste of tangerines and this tart dished up a pucker punch of it.

5 Lindaraxa April 14, 2010 at 6:45 pm

Dear Patti,

This tart was sooo good, I posted it in my country blog http://mykitchenbythelake.blogspot.com/2010/04/tangerine-tart-with-cookie-crust.html with a link back to you. Thanks!!!

6 Lindaraxa March 24, 2010 at 12:47 pm

I must, must, must try this tart!

7 Robin March 5, 2010 at 11:26 am

Also, when baking the crust blind, put the tart pan on a pizza pan or jelly roll pan—something flat with sides—and this also makes it easy to fill-and-return to oven (some folks don’t want to stand over the hot oven pouring the filling in, though Larry’s idea has merit as well)

8 Robin March 5, 2010 at 11:24 am

Macy….Main Street, The Cooler, Magnolia….great player! Patti I am going to make that tart this afternoon (I am in Phoenix at my mom’s and we are awash in citrus, praise the lord)

9 Lynne@Cook&BeMerry March 3, 2010 at 7:09 pm

This tart looks splendicious. I love the way you can see the zest in the crust.

10 Christy March 2, 2010 at 9:08 pm

you know..i have never thought to use tangerines in a curd or a pie…and it makes perfect sense. I do love tangerines! this looks amazing

11 My Man's Belly March 2, 2010 at 7:16 pm

I’ve got a proposition for you…when my tangerines are ready (probably next month) I’ll bring you a bag if you promise to make me one of those.

I’ll probably have it gone by the time I get home 😉

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