Tangerine Tart with Cookie Crust

Tangerine Tart with Cookie Crust

Photograph by James Carrier

SERVES 8 to 10
TIME About 1 1?2 hours, plus at least 1 hour to cool


Ingredients 2 large eggs
2?3 cup granulated sugar
1 tbsp. grated tangerine peel
1?2 cup tangerine juice
1 1?2 tbsp. lemon juice
1?4 cup half-and-half (light cream)
Cookie crust (recipe follows)
3?4 cup whipping cream
2 tbsp. powdered sugar
1 tsp. vanilla

Directions

1. In a bowl, with a mixer on high speed, beat eggs and granulated sugar until well blended. Add 2 tsp. tangerine peel, tangerine juice, lemon juice, and half-and-half. Beat until blended. Pour into baked cookie crust.

2. Bake in a 325° oven until filling no longer jiggles in the center when pan is gently shaken, 30 to 40 minutes. Let cool completely on a rack, about 1 hour.

3. In a bowl, combine whipping cream, remaining 1 tsp. tangerine peel, powdered sugar, and vanilla. Beat with a mixer on high speed just until cream holds soft mounds.

4. Cut tart into wedges. With a wide spatula, transfer to plates. Spoon flavored whipped cream evenly onto portions.

PER SERVING 409 cal., 53% (216 cal.) from fat; 4.6 g protein; 24 g fat (14 g sat.); 45 g carbo (0.7 g fiber); 186 mg sodium; 108 mg chol.

Cookie Crust

In a food processor (or a bowl), combine 2 cups all-purpose flour, 3?4 cup powdered sugar, and 2 tsp. grated tangerine peel. Whirl (or stir) to blend. Add 14 tbsp. (3?4 cup plus 2 tbsp.) butter or margarine, in chunks, and whirl (or rub in with your fingers) just until dough holds together. Press over bottom and up sides of a 10-in. tart pan with removable rim. Bake in a 325° oven until crust is lightly browned, 25 to 35 minutes.

PER SERVING 269 cal., 54% (144 cal.) from fat; 2.7 g protein; 16 g fat (10 g sat.); 28 g carbo (0.7 g fiber); 165 mg sodium; 43 mg chol.

Serve with Peterson Zero Manipulation Red Blend 2007 (Mendocino)