Almond and Tangerine Tart

Doesn't this look like a smile in the mouth?

We got six inches of new snow last night, with more on the way. So the only way to sweeten the prospect of a late winter snow is to bake a pan of caramel-chewy nutty shortbready tart!  Thank you to Food 52 for the rescue from bleakness.

This recipe packs a lot of flavor but is not overly sweet. The texture of the tart is reminiscent of a cookie and the filling is a honey caramel delight. And since I STILL do not have any fresh chevre (we’re making the first batch tonight), this is a cheese-less recipe.

Serves 12
  • 2 tangerines
  • 1 3/4 cup All Purpose flour
  • 1/3 cup confectioners’ sugar
  • 1 teaspoon kosher salt
  • 12 tablespoons cold, unsalted butter, diced
  • 1/2 cup superfine sugar
  • 1/4 cup dark brown sugar
  • 1/4 cup orange blossom honey
  • 1 cup extra heavy whipping cream
  • 3 cups toasted sliced almonds

  • Zest 2 tangerines and ream to extract juice. Chill the juice.
  • Line the bottom of a 10-inch tart pan with a removable base with buttered parchment paper.
  • Pulse the flour, confectioners’ sugar, salt, butter and tangerine zest in a food processor. Add tangerine juice by tablespoon(s) as needed until it looks like wet sand. Pulse just until it starts to form a ball.
  • Pat the dough into the tart pan, being careful to press up and into the sides.
  • Chill the crust for one hour (can chill up to 4 hours).
  • Heat the oven to 375 degrees.
  • In a heavy bottomed saucepan, mix together the superfine sugar, brown sugar, honey and 2 teaspoons of the reserved tangerine juice. Allow the sugars and honey to melt together over medium-low heat, swirling gently. Cook for 5 to 7 minutes, until the mixture darkens and caramelizes. (Tip: You can use leftover tangerine juice mixed with some warm water to brush down the insides of the pan while you are waiting for the mixture to caramelize).
  • Add the cream and increase the heat to medium. Cook the mixture at a low boil for 8 to 10 minutes, until it is richly caramelized and thick.
  • Stir in the almonds and spread the mixture into the chilled tart pan.
  • Bake for 30 minutes and then lower the temperature to 350 bake for another 15 minutes, or until the crust is richly browned.
  • Cool completely, remove the bottom from the pan and using a long-bladed spatula, transfer the tart to a cake stand.
  • Optional: Serve with sweetened whipped cream (1 cup heavy whipped cream, 2 tablespoons vanilla, 1/4 cup superfine sugar) and a mint garnish.
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