Tangerine Tart — tangerine curd tart
Tangerine tart is a French citrus tart — a crisp sweet pastry shell filled with tangerine curd (smoother and more floral than lemon curd), often topped with a torched Italian meringue or a scatter of candied peel.
i. Origin & history
Tangerines (mandarins) are particularly associated with French southern winter cooking. The tart applies classic lemon-tart technique with a softer, sweeter citrus. The recipe sits within the broader French patisserie canon.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 1 sweet shortcrust pastry, blind-baked
- Frangipane or custard filling as appropriate
- Fruit or topping as indicated
- Glaze or icing sugar
iii. Method
- Prepare the pastry shell and blind-bake until pale gold.
- Make the filling per the description above.
- Spread filling into the cooled pastry shell; top with the relevant fruit or topping.
- Bake at 180 °C for 30-40 minutes until golden and just set.
- Cool. Glaze if desired; dust with icing sugar; serve.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Many variations on the theme exist; see related French and Mediterranean tarts for adjacent treatments.
vi. Common questions
What is tangerine tart?
Tangerine Tart is tangerine curd tart, from french cuisine.
Where is tangerine tart from?
Tangerine Tart is from the french dessert tradition; the recipe and history are detailed above.
How long does tangerine tart keep?
See the storage note in the Quick facts panel: 3 days refrigerated.