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