Italian Tangerine Tart

Mandarin, Satsuma, Tangerine or Naartjie, call it what you like, this is a super-easy versatile fruit tart that is gooey and sticky and is just awesome!

As a South African I call this fruit I am using a naartjie which is a word used in South African English that originated from the Tamil word nartei meaning citrus.  It is also known as Citrus unshiu (a seedless and easy-peeling citrus) commonly referred to as a hardy mandarin, satsuma mandarin, satsuma orange, Christmas orange or a tangerine.

This is a fantastic easy dessert to make, especially if you are dealing with a crowd.  It can be made the night before and any fruit can be used... plumbs, nectarines and even apricots work really well. Just make sure you use a fleshy fruit - so no to apples - and one with no seeds in them.  It works well in individual ramekins as well - just adjust your cooking time.  

This recipes calls for a little alcohol which draws the wonderful juices out of the fruit.  I like to use a Tennessee Honey Whiskey as I love its smokey flavour.  Feel free to use a sweet sherry or a fruit liquor, both work just as well.  

Italian Tangerine Tart

Serves 6

400g tangerines, peeled & segmented
2 Tbsp custard powder
1 Tbsp Tennessee Honey Whiskey
1 3/4 cups sugar
125g butter (room temperature)
1 1/4 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp baking powder

Preheat oven to 170'c and butter a pie dish .

In a large bowl mix tangerines, custard powder, whiskey and 3/4 cups of the sugar and stir well. Allow it to sit for 15 minutes for the sugar and alcohol to draw.

In a separate bowl cream the butter and remaining sugar until fluffy.  In another bowl combine flour, cinnamon, salt & baking powder.  With the mixer on slow, slowly add the dry ingredients until small breadcrumbs have been formed. Add a tablespoon of cold water and beat for another 30 seconds to form larger, moist breadcrumbs.

Set aside 1 cup of the breadcrumbs.  Tip the remaining crumbs into the pie dish and lightly pat the dough evenly on the bottom and a little way up the side.  You are looking at about 1cm thick. Arrange the fruit in a circular pattern on top of the base and drizzle any fruit liquid that has drawn back over the fruit.  Sprinkle remaining crumbs evenly over the top.  Bake for 55 minutes until the fruit is cooked and bubbling.