TANGERINE TART RECIPES

Steps:

• In a bowl, with a mixer on high speed, beat Large eggs and granulated sugar till well blended. Add in 2 tsp. tangerine peel, tangerine juice, lemon juice, and half-and-half. Beat till blended. Pour into baked Cookie Crust. Bake in a 325 degree oven till filling no longer jiggles in the center when pan is gently shaken, 30 to 40 min. Let cold completely on a rack, about 1 hour. In a bowl, combine whipping cream, remaining 1 tsp. tangerine peel, powdered sugar, and vanilla. Beat with a mixer on high speed just till cream holds soft mounds. Cut tart into wedges. With a wide spatula, transfer to plates. Spoon flavored whipped cream proportionately onto portions. This recipe yields 8 to 10 servings. Comments: Liz Strongman likes to end a rich holiday meal (for her family, it's often prime rib and garlic mashed potatoes) with this not-too-sweet citrus tart. Bake the tart (through step 2) up to 1 day ahead; refrigerateairtight.

Steps:

• Prepare Pastry Crust: In medium-size bowl, combine flour and sugar. With pastry blender or 2 knives, cut butter and shortening into flour mixture until mixture resembles very coarse crumbs. Sprinkle in water, 1 tablespoon at a time, mixing lightly with fork until pastry is moist enough to hold together when lightly pressed. Shape pastry into flattened ball. Wrap and refrigerate 30 minutes. Prepare Filling: In 1-quart saucepan, with wire whisk, beat eggs, 1/3 cup sugar (use 1/2 cup if tangerine juice is tart), and the tangerine juice until well mixed. Cook over low heat, stirring constantly, until mixture thickens slightly -- about 10 minutes. (Do not boil.) Strain mixture into small bowl and stir in grated rind and orange extract; cover surface directly with plastic wrap and set aside to cool to room temperature. When pastry has chilled, heat oven to 400 degrees F. Between 2 sheets of floured waxed paper, roll out pastry to a 12-inch round. Remove top sheet of paper and invert pastry into 9 1/2-inch tart pan with removable bottom, allowing excess to extend over edge. Remove remaining sheet of waxed paper. Fold excess pastry inside so that it is even around top edge with rim of pan; press pastry against the side to make an even thickness. With fork, pierce bottom of pastry crust to prevent shrinkage. Line crust with aluminum foil and fill with uncooked dried beans or pie weights. Bake pastry crust 15 minutes; remove foil with beans and bake crust 15 minutes longer or until crisp and golden. Cool crust completely on wire rack. While crust is cooling, in small saucepan, combine gelatin and water; heat over low heat, stirring just until gelatin dissolves. Stir gelatin mixture into cooled tangerine mixture. In small bowl, with electric mixer on medium speed, beat cream until soft peaks form; fold into tangerine mixture until blended. Spread Filling into Pastry Crust and refrigerate 2 hours or until firm. Prepare Topping: In small saucepan, heat jelly over low heat until melted; set aside. To section oranges, using sharp knife, cut off the peel deeply enough to remove all white pith and expose the flesh. Make V-shaped cuts between the membranes and lift out the segments. Drain on paper towels. Peel Clementines and separate into segments, removing any fibrous strings or membrane. If using mandarins that have seeds, cut segments slightly where the seeds appear and gently squeeze the seeds out. Remove rim of pan from tart. Place tart on serving plate. Arrange half of orange segments, with pointed ends of segments touching each other, in 2 rows about 3 inches apart from each other across top of tart. Place remaining orange segments in 2 rows arranged at right angles (perpendicular) to first 2 rows. Arrange Clementine segments around edge of tart and any left over in between the orange segments. Brush citrus with melted jelly. Garnish with tangerine blossoms and leaves, if desired. Serve within an hour of adding topping to prevent sogginess.