Tangerine Date Tartlets With Buttermilk Whipped Cream And Tangerine Granita Recipes

TANGERINE-DATE TARTLETS WITH BUTTERMILK WHIPPED CREAM AND TANGERINE GRANITA

Steps:

• Combine 2 cups boiling water, tangerine, and dates in bowl. Cover; chill overnight. Drain dates. Peel each and quarter lengthwise.
• Blend flour, sugar, and salt in processor. Add butter and process until coarse meal forms. Add 3 tablespoons ice water. Process until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap and chill at least 2 hours and up to 1 day.
• Preheat oven to 400°F. Roll out dough on floured surface to scant 1/8-inch thickness. Using small plate as guide, cut out 6-inch rounds. Gather dough scraps; reroll. Cut out additional rounds for total of 6. Fit each into 4-inch-diameter tart pan with removable bottom and 3/4-inch-high sides. Trim overhang; press dough to come 1/4 inch above top of pan sides. Freeze crusts in pans 10 minutes.
• Bake crusts until golden, pressing with back of fork if crusts bubble and sides begin to slide, about 20 minutes. Remove from oven. Brush hot crusts with some beaten egg white to coat. Cool while preparing filling. Reduce oven temperature to 350°F.
• Cook butter in heavy small skillet over medium heat until brown, swirling occasionally, about 3 minutes. Cool butter slightly. Whisk corn syrup, eggs, yolks, sugar, tangerine juice, brandy, tangerine peel, and salt in medium bowl to blend. Whisk in browned butter.
• Fill prepared crusts completely with filling (some may be left over). Bake tartlets until filling is set, about 25 minutes. Cool 15 minutes. Push up pan bottoms, releasing pan sides, and cool tarts completely. DO AHEAD Can be made 1 day ahead. Cover tarts; store at room temperature.
• Whisk cream, buttermilk, and 2 tablespoons sugar in medium bowl until peaks form. Refrigerate up to 1 hour.
• Place tartlets on plates. Top each tartlet with 4 date quarters in sunburst pattern and dollop of buttermilk whipped cream. Spoon tangerine granita into 6 small cups and place alongside.

TANGERINE POUND CAKE

Steps:

• Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour. Mix flour, baking powder and salt; set aside.
• In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s). (If using fluted tube cake pan, place pan on cookie sheet.)
• Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved. Remove from heat; stir in rum.
• Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.

FRESH TANGERINE CAKE

Steps:

• For the cake:.
• Preheat the oven to 350 degrees. Spray 2 (9-inch) round cake pans with non-stick cooking spray with flour. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth.
• Pour batter into prepared pans, and bake for 25 minutes (it took about 40 minutes for mine, FYI), or until a wooden pick inserted in center comes out clean. Let cool in pans for (at least) 10 minutes. Remove cake from pans, and cool completely on wire racks.
• Spread frosting in between layers and on top and sides of cake. Garnish with candied tangerine zest, and pipe remaining frosting around top and bottom of cake, if desired.
• Note: You can purchase the candied zest at many specialty stores, or do as I did: Zest the tangerines in long pieces (one inch or more). Boil zest in one part water to one part sugar for approximately 20-30 minutes, or until you can easily bite through it. Let dry on a wire rack, then store in airtight container. Or, as I like to do--while the zest is still wet, dredge it in granulated sugar before drying.
• For the frosting:.
• In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioner's sugar until smooth.

TANGERINE AND ALMOND SHORTBREAD TART

Steps:

• Zest and juice tangerines. Set zest aside and transfer juice to refrigerator until chilled.
• Line the bottom of a 10-inch round tart pan with removable bottom with a parchment paper round; butter parchment and set aside.
• Place flour, confectioners' sugar, salt, butter, and tangerine zest in the bowl of a food processor; pulse to combine. Add 4 tablespoons chilled tangerine juice, one tablespoon at a time, until mixture begins to look like wet sand; continue pulsing until dough comes together.
• Transfer dough to prepared tart pan and gently press dough into bottom of pan and up sides. Transfer to refrigerator and let chill for at least 1 hour and up to 4 hours.
• Preheat oven to 375 degrees.
• Place superfine sugar, brown sugar, honey, and 2 teaspoons tangerine juice in a medium heavy-bottomed saucepan over medium-low heat. Cook, swirling gently, until sugar and honey are melted. Continue cooking until mixture caramelizes, 5 to 7 minutes, brushing down the sides of the pan with a pastry brush dipped in any remaining tangerine juice or water to prevent crystallization.
• Add heavy cream and increase heat to medium; bring mixture to a low boil and cook until thick and caramelized, 8 to 10 minutes. Remove from heat and stir in almonds; spread mixture into chilled tart crust.
• Place tart pan on a rimmed baking sheet and transfer tart to oven; bake for 30 minutes. Decrease temperature to 350 degrees and bake until crust is browned, about 15 minutes more. Remove from oven and let tart cool completely. Remove tart from pan; remove bottom and parchment and serve with whipped cream; garnish with mint.

TANGERINE, GINGER AND CHOCOLATE TART

Steps:

• Place the flour, sugar, crystallized ginger and salt in the bowl of a food processor. Pulse to combine.
• Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Press dough into a disk, wrap in plastic, and chill for at least 1 hour or overnight (or up to 5 days).
• Prepare the curd: In a large, heatproof bowl, whisk together yolks and whole eggs. In a medium pot over medium heat, combine tangerine juice, lemon juice, 1 1/2 tablespoons tangerine zest, 3/4 teaspoon lemon zest, sugar, ginger, salt and butter. Once mixture is simmering, slowly pour into eggs, whisking constantly, then return mixture to pot. Cook, stirring constantly, over medium-low heat, until curd thickens enough to coat a spoon, 4 to 7 minutes. Strain into a medium bowl and stir in remaining tangerine and lemon zest and vanilla. If not using immediately, cover with plastic wrap and refrigerate until ready to use, up to 5 days.
• Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, trimming the dough edges. Poke bottom of dough all over with a fork; chill for at least 30 minutes and up to 24 hours.
• Heat the oven to 325 degrees. Line the tart crust with foil and fill with baking weights. Bake for 20 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes.
• Remove crust from oven and immediately sprinkle chopped chocolate evenly over the bottom. Let it sit for 1 minute to melt chocolate, then spread over the surface using an offset spatula. Let the chocolate cool for 5 minutes.
• Scrape curd into crust. Bake until the edges are set but the center is still slightly jiggly when shaken, 25 to 35 minutes. Transfer to a wire rack to cool completely.
• In a small bowl, whisk together crème fraîche and crystallized ginger. To serve, top the cooled tart with crème fraîche and shave chocolate curls all over the top if you like.