Recipe - Tangerine Tart

1 cup Graham cracker crumbs
One half Stick unsalted butter;
melted
5 cup Sliced tangerines; rind
removed
1 cup Sugar
One half teaspoon Vanilla
3 tablespoon Cornstarch
2 tablespoon Brandy
One half cup Spiced whipped cream
Fresh mint sprigs
Shaker of powdered sugar

ESSENCE OF EMERIL SHOW#EE2311

For the crust: In the bottom of a 9inch pie pan, mix the crumbs and butter
together. Press the mixture into the pie pan to form a crust. Bake for 7 to
8 minutes or until golden. Remove from the oven and cool. For the filling:
In a sauce pan, combine the tangerines, sugar and the vanilla. Stir until
the sugar dissolves. Dissolve the cornstarch and brandy together forming a
slurry. Add the slurry to the tangerine mixture. Cook, stirring
occasionally, until the mixture thickens, about 10 minutes. Pour into the
prepared pie crust and refrigerate for 6 hours, or until the filling sets.
Place a piece of the pie on a plate. Garnish with spiced whipped cream,
fresh mint sprigs, and powdered sugar.

Yield: 1 pie

Posted to recipeludigest by molony molony@scsn.net on Feb 28, 1998