Tangerine Or Minneola Tart Recipes

TANGELO RELISH

Tangelo Relish image

Minneola tangelos are in season in January and February. The tangerine-pomelo hybrid is juicy and tart, making it great for savory applications. This relish is a lovely appetizer served on crostini.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

3 tangelos
3/4 cup pitted, chopped olives
3 tablespoons chopped flat-leaf parsley
4 1/2 teaspoons olive oil
Freshly ground pepper
Crostini, for serving

Steps:

Zest 1 tangelo. Peel and segment the fruits with a knife. Chop half the segments. Combine zest, fruit, olives, parsley, and olive oil. Season with pepper. Serve on crostini.

TANGERINE OR MINNEOLA TART

Tangerine or Minneola Tart image

Provided by Barbara Kafka

Categories dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

8 or 9 Minneola tangelos or medium tangerines
1/2 cup plus 1 tablespoon sugar
2 1/2-ounce packages powdered gelatin
2 cups heavy cream
1 9-inch pate sucree tart shell, fully baked (recipe below)

Steps:

Grate the fruit peel on the second-finest blade of a box grater. Then, juice the fruit, yielding 2 1/2 cups of juice.
Place 3/4 cup of the juice, all but 1 teaspoon of the rind, and the sugar in a small saucepan. Sprinkle the gelatin over the juice, and allow to sit for 1 to 2 minutes, or until the gelatin is no longer white. Over medium heat, bring the liquid just to a simmer. Lower heat slightly, and cook, stirring, for 5 minutes.
Strain the juice and gelatin mixture into a medium stainless-steel bowl over a larger bowl filled with ice and water. Stir in the remaining juice; whisk to combine. Stirring from time to time with a rubber spatula, allow the gelatin to become firm, but not completely set. This process should take about 20 to 25 minutes.
Meanwhile, whip the heavy cream to medium peaks.
When the gelatin is firm, beat it slightly with a wire whisk to lighten. Beat in 1 1/2 cups of the whipped cream with a rubber spatula until fully combined, but not over-mixed.
Smooth into the prepared tart shell, mounding slightly toward the center. Top with additional whipped cream, saving 1/2 cup for garnish if desired. Sprinkle the reserved teaspoon of zest over the top.
Refrigerate for 1 to 2 hours, or until set.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 11 grams, Sodium 34 milligrams, Sugar 20 grams

TANGERINE AND ALMOND SHORTBREAD TART

Tangerine and Almond Shortbread Tart image

Tangy filling, nutty topping, buttery crust -- this tart has it all. The recipe, by Lori Goldsby, took top honors in the Food 52 Best Late-Winter Tart contest.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 12

Ingredients

2 tangerines
12 tablespoons cold unsalted butter, cubed, plus more for pan
1 3/4 cup all-purpose flour
1/3 cup confectioners' sugar
1 teaspoon coarse salt
1/2 cup superfine sugar
1/4 cup dark-brown sugar
1/4 cup orange blossom honey
1 cup heavy whipping cream
3 cups sliced almonds, toasted
Whipped cream, for serving
Fresh mint sprigs, for garnish

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.

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