Tangerine Tart

by Chef Graham Jones

Perfectly Paired with the 2011 hope & grace Late Harvest Riesling

Ingredients

For the Dough:
125g Unsalted Butter
90g Sugar
1 t Vanilla Extract
1 Whole Egg
250g All Purpose Flour
Pinch of Salt

For the Filling:
6 Tangerines Juice & Zest
180g Sugar
90g Unsalted Butter
6 Whole Eggs

Directions.

For the Dough

Place the butter & Sugar in Kitchen with paddle attachment, place on medium speed & Mix until smooth, add egg & vanilla then salt a sifted Flour
Remove, shape into ball and wrap in cling film, leave to rest in Fridge for two hours

For the Filling

Zest the Tangerines & Sugar in Food Processor
Add the Sugar mix to the Tangerine Juice and Butter and gently warm in a double boiler on Stove until melted. Leave to cool the whisk in the Eggs
Grease a 9” Flan or pie dish with butter
Roll out the pastry dough and line the mold
Place on baking sheet and chill for 30 minutes in Fridge
Line the mold with parchment paper and baking beans
Bake at 350F for 20 minutes until dough is lightly toasted
Remove and cool
Set oven to 300F
Pour the Tangerine filling into tartlet and bake until the filling 
Sets gently around 30 minutes

Serve with Crème Fraiche