Tangerine Tart with Cookie Crust

Tangerine-Tart-with-Cookie-CrustTangerine Tart with Cookie Crust from Sunset Magazine


  • 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.)


  • 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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