Tangerine Tart

Celebrating Citrus

Our refreshing Tangerine Tart is crowned by a ring of sliced and toasted almonds. Basil leaves and curls of citrus zest offer a tantalizing preview of the flavorful filling; the aromatic herb balances the tartness of juice freshly squeezed from a Mandarin orange.

Tangerine Tart
Makes 1 (9-inch) tart
  • 1 tablespoon loosely packed tangerine zest
  • 1 1⁄2 cups fresh tangerine juice
  • 1⁄4 cup chopped fresh basil
  • 1⁄2 (14.1-ounce) package refrigerated pie crusts
  • 3⁄4 cup sugar
  • 1⁄3 cup all-purpose flour
  • 4 large eggs
  • 1⁄2 cup milk
  • 2 tablespoons butter
  • 1⁄2 cup sour cream
  • 1 teaspoon vanilla extract
  • Garnishes: sweetened whipped cream, tangerine curls*, toasted sliced almonds, and fresh basil
  1. In a medium saucepan, heat tangerine juice and basil over medium heat until mixture comes to a simmer. Remove 89 Victoria January/February 2016 RecipeIndex_NEW.indd 89 from heat, and let stand for 15 minutes. Remove and discard basil.
  2. Preheat oven to 400°.
  3. Fit piecrust into a tart pan. Bake for 10 to 12 minutes. Let cool completely.
  4. Add sugar and flour to saucepan, and whisk. Whisk in tangerine zest, eggs, and milk. Cook over medium heat, stir- ring constantly, until thickened, about 20 minutes. Remove from heat, and stir in butter until melted. Stir in sour cream and vanilla extract. Pour into prepared piecrust. Cover with plastic wrap, and chill overnight. Garnish with whipped cream, tangerine curls, almonds, and basil, if desired.
*Using a channel knife, cut 11⁄2-inch strips of tangerine zest. Wrap strips around finger to shape, then soak curls in ice water for 10 minutes. Pat dry before using.




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  1. I'm not making waffles (though I'm now craving them), but I agree with Scott – I'm thrilled to have such a nice shout-out from you! I've been following you on Facebook for 100 years, but I'm excited to hear your BleoVgico, too. 🙂


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