Tangerine Tart

• 1 cup graham cracker crumbs
• 1/2 stick unsalted butter, melted
• 5 cups sliced tangerines, rind removed
• 1 cup sugar
• 1/2 teaspoon vanilla
• 3 tablespoon cornstarch
• 2 tablespoons brandy
• 1/2 cup spiced whipped cream
• Fresh mint sprigs
• Shaker of powdered sugar

1. For the crust: In the bottom of a 9-inch pie pan, mix the crumbs and butter together.
2. Press the mixture into the pie pan to form a crust.
3. Bake for 7 to 8 minutes or until golden.
4. Remove from the oven and cool.
5. For the filling: In a sauce pan, combine the tangerines, sugar and the vanilla.
6. Stir until the sugar dissolves.
7. Dissolve the cornstarch and brandy together forming a slurry.
8. Add the slurry to the tangerine mixture.
9. Cook, stirring occasionally, until the mixture thickens, about 10 minutes.
10. Pour into the prepared pie crust and refrigerate for 6 hours, or until the filling sets.
11. Place a piece of the pie on a plate.
12. Garnish with spiced whipped cream, fresh mint sprigs, and powdered sugar.

graham cracker crumbs, unsalted butter, tangerines, sugar, vanilla, cornstarch, brandy, cream, mint sprigs, powdered sugar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tangerine-tart-recipe.html (may not work)