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Tangerine Tart

  • Yield: 1 pie


  • 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


  • 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.