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Tangerine Tart
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
Instructions
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.
Yield: 1 pie