Best Tangerine Or Minneola Tart Recipes

TANGERINE MARMALADE

Steps:

• Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
• Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

TANGERINE OR MINNEOLA TART

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.