Pascha Recipes

Tantalizing Tangerine Tart

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Yield: 6 servings



  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup (1 stick) chilled butter, cut into small pieces
  • 1 large egg, lightly beaten


  • 8 small tangerines
  • 1/3 cup granulated sugar
  • 1/2 cup (1 stick) butter, cut into small pieces
  • 4 large egg yolks
  • 2 large eggs

Topping and Garnish

  • 4 (11 ounce) cans mandarin orange segments, drained and patted dry
  • Candied orange peel strips
  • Sprigs of fresh mint



  1. In a large bowl, mix together flour, sugar and lemon peel.
  2. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
  3. Add egg, 1 tablespoon at a time, tossing with a fork until a soft dough forms. Shape into a disk, wrap in plastic wrap and chill for 45 minutes.


  1. Squeeze juice from tangerines; strain juice. Grate peel from 4 tangerines.
  2. In a medium saucepan, cook tangerine juice, sugar and tangerine peel over medium heat until sugar dissolves.
  3. Stir in butter, egg yolks and eggs. Reduce heat to low; cook filling, stirring constantly, until thickened, 15 minutes.
  4. Chill completely.
  5. Heat oven to 375 degrees F.
  6. Press dough into bottom and up sides of a 14 x 4 inch tart pan with a removable bottom. Prick several times with a fork. Line with aluminum foil; fill with pie weights or dried beans.
  7. Bake crust for 20 minutes.
  8. Remove foil and weights. Bake until golden, 15 minutes more. Transfer pan to a wire rack to cool completely. Remove sides of pan.
  9. Pour filling into prepared crust; smooth top.

Topping and Garnish

  1. Arrange orange segments over filling. Garnish with candied orange peel strips and mint sprigs.

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