Tangerine Tart (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
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