by lorigoldsby
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my 36 recipes »
A&M's Testing Notes:
Expand Collapselorigoldsby's Notes:
Expand2 tangerines Ask a question about this ingredient
1 3/4 cup AP flour Ask a question about this ingredient
1/3 cup confectioners' sugar Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
12 tablespoons cold, unsalted butter, diced Ask a question about this ingredient
1/2 cup superfine sugar Ask a question about this ingredient
1/4 cup dark brown sugar Ask a question about this ingredient
1/4 cup orange blossom honey Ask a question about this ingredient
1 cup extra heavy whipping cream Ask a question about this ingredient
3 cups toasted sliced almonds Ask a question about this ingredient
Zest 2 tangerines and ream to extract juice. Chill the juice.
Ask a question about this stepLine the bottom of a 10-inch tart pan with a removable base with buttered parchment paper
Ask a question about this stepPulse the flour, confectioners' sugar, salt, butter and tangerine zest in a food processor. Add tangerine juice by tablespoon(s) as needed until it looks like wet sand. Pulse just until it starts to form a ball.
Ask a question about this stepPat the dough into the tart pan, being careful to press up and into the sides.
Ask a question about this stepChill the crust for one hour (can chill up to 4 hours).
Ask a question about this stepHeat the oven to 375 degrees.
Ask a question about this stepIn a heavy bottomed saucepan, mix together the superfine sugar, brown sugar, honey and 2 teaspoons of the reserved tangerine juice. Allow the sugars and honey to melt together over medium-low heat, swirling gently. Cook for 5 to 7 minutes, until the mixture darkens and caramelizes. (Tip: You can use leftover tangerine juice mixed with some warm water to brush down the insides of the pan while you are waiting for the mixture to caramelize.)
Ask a question about this stepAdd the cream and increase the heat to medium. Cook the mixture at a low boil for 8 to 10 minutes, until it is richly caramelized and thick.
Ask a question about this stepStir in the almonds and spread the mixture into the chilled tart pan.
Ask a question about this stepBake for 30 minutes and then lower the temperature to 350 bake for another 15 minutes, or until the crust is richly browned.
Ask a question about this stepCool completely, remove the bottom from the pan and using a long-bladed spatula, transfer the tart to a cake stand.
Ask a question about this stepOptional: Serve with sweetened whipped cream (1 cup heavy whipped cream, 2 tablespoons vanilla, 1/4 cup superfine sugar) and a mint garnish.
Ask a question about this stepMade it today. It was enjoyable, though was a bit dry. Added a marmalade glaze on the top, which helped bring out the citrus flavor. I will definitely make again.
This was too much of a mouthful of nuts for me. Is it possible to layer it with half lemon tart, half almonds, or something to cut the chewy hardness and lighten it up a bit?
I had a similar problem with the nuts over-darkening and almost burning, and I took it out of the oven ten minutes short of the recommended baking time. It's still delicious, but when I make it again, I will cover the tart with foil, and take the foil off for the last 15 minutes to brown the nuts, if needed--the bottom crust needs the longer time as it was almost underdone, but for some reason the middle of my oven is too hot at 375 for that length of time, for the almonds.
As I didn't have any orange blossom honey on hand (or Tasmanian leatherwood honey, which reminds me of orange blossom), I used sourwood honey and added a tiny bit of orange flower water to the caramel after it came off the flame. That, and a few drops of tangerine oil really boosted the tangerine element provided by the zest in the crust, without overwhelming the almond or caramel flavors. Really delicious, and definitely going in my regular dessert rotation.
I have a convection oven and that may be what allows me to cook it at that temp. You might try 350 and then lowering it to 325. You are right--everyone needs to be aware that this shortbread crust can easily be underdone....you need both the crust and almonds to be a nice caramel color! Good idea to use the orange flower water and tangerine oil. I like this to be very fragrant, so I have sometimes added any extra tangerine juice in the caramel. I go more on smell and taste than measurements!
Thanks for this wonderful recipe. I made it yesterday and am having a hard time staying away form the leftovers. It went together very easily although in my cooking frenzy, it was done before the prescribed time was up and thus it was a little darker than the photo. This just means I will have to make it again to get all of the deliciousness available. By the way, the darkness did not subtract from the flavor in the slightest.
Phyllis
Glad you liked it! Best of luck with the next one.
Made this last night - YUM! This isn't at all the kind of thing I bake up (usually cakes or cream pies, preferably chocolate) but my goodness, it was beyond what I had imagined it would taste like. It is so fragrant and chewy... Makes my heart happy. :-)
I'm with you, I'm a chocolate girl...but we're glad you are happy, if only we could change the world, one sweet thing at a time!
Congrats for this very special win! I watched the clip on Martha http://www.marthastewart.com/recipe/tangerine-and-almond-shortbread-tart?embedCode=02amljMjpdQ4MHx-4c_JTj2IMvbhgTcO
What was it like being on the show and meeting Martha??? So awesome I bet!
It really was a blast! Her staff was so professional and warm, they had everything prepped. The private dressing room had Martha's chairs from her furniture line, and was a soothing blue hue I recognized from her paint line. They had a CCTV so we could see what they were doing on stage. They welcomed us with granola, berries and a thick, creamy yogurt and tea. There was a little "swag" bag of Martha's new cleaning products on the dressing table. BIG thrill when Amanda came back and we had a few minutes to chat--don't remember the conversation-I was a bit nervous...but my daughter said she was very nice to talk to! (EEERGGHH...really missed that moment--I was trying to drink it all in, the set, the experience, meant to get a copy of her cookbook so she could autograph it for me.) and I met Merrill for a few seconds in Makeup--really? not necessary, both of these ladies have an inner glow! Was that my life flashing before me? The only thing I regret was that we literally had to leave 15 minutes after taping to catch our plane. Kitty took some great photos and as soon as I can figure out how to unlock the SD card, I will post them. It was such a thrill to represent all of you in the food52 community. I am deeply humbled, thank you.
Lori,
The tart was one of the best things I have ever eaten....I just warmed it a bit in the microwave so it softened my caramel....that is why I am going to make it again and again until I get it right....the crust is just magnificent....and so was the filling...just a bit overcooked...and that was my error. Again thanks.
I bet the next time it will come out just fine. It's amazing the depths we go to perfect our craft! Work, work work! ;) LOL
I didn't make this - I just had pleasure to EAT it....a colleague at work made it - and it was delicious! I love the saltiness of the shell....evened out the sweetness of topping.
The pleasure was mine--thanks for sharing!
Came out perfectly, and looked beautiful too. Didn't last long, though. The "one-more-thin-slice" gremlin decimated it quickly. The vanilla flavored whipped cream complemented it very well.
My husband eats it plain...but I do like a little something with it (especially when it's warm) So glad it worked for you!
Lori,
My consistency of the caramel was not right...it was like glass after baking. I am not sure if I overdid the caramel or underdid. I have an electric stove and followed your times, but somewhere I went wrong. Is it possible for you to give me more information?
Bwf17--so sorry to hear this...it sounds like it may have gotten to a "hard crack" stage/temp. i would suggest maybe lowering the temp, you definitely want it "runnier" than thickened...sometimes i add a little more brown sugar to thicken it rather than overcooking it.
But was the crust worth it? thanks for trying it.
Hi, I just watched your Martha Stewart/Tart video, online; great job, great recipe, this is on the menu for an Easter dessert...Congrats!
Here's the link for anyone else who wants to see it:
http://tinyurl.com/5uwu3ae
PS. Lori, you were so natural on TV with Martha. I couldn't detect nerves at all!
Thanks so much for providing the link, a few family members don't get the hallmark channel and they wanted to see it!
Enjoy it at your Easter celebration!
PS--the nerves, they hit today after the local interview...fell into a "coma" for about 3 hours this afternoon after the enormity of this weekend! :)
Thanks for sharing the link. Well done Lori!
Thank you for such a wonderful recipe. Tangerine doesn't get enough attention! I made it last night and wished that I pair it with some tangerine chocolate ganache. That would be heavenly.
http://www.flickr.com/photos/wscwong/5567581509/
My friends in the neighborhood made the tart on sunday and ate it while watching my "debut", while they all enjoyed it, they said it didn't seem like one of my desserts--they're almost always chocolate! It may be "gilding the lilly" but I may take your suggestion and add a chocolate drizzle instead of the whipped cream!
I watched your TV debut this morning, enjoyed it. I hope you did too!
This is Lori---I just got home, a new tart is in the oven to take to the local news station tomorrow. Indiana's FOX 59 at 9:20...going to start the caramel in a minute but just wanted to say a quick "thank you" to everyone! had a blast...more info to come.
This is super delicious and a huge hit. I think I am going to try to substitute matzoh meal in the crust for a passover dessert.
I love this idea! someone else suggested almond flour to bring the almond flavor thru the crust.
let us know how it works out
Congratulations!
Congrats! Wow. First enter = a win and a trip to NYC! Say hi to Martha and have such a great time. We want to hear everything.
I wanted to blog as we were there...bvut my phone wasn't sending anything to the internet...lots of fun things and good eats--will update more tomorrow. Early alarm this am and then 2 planes home, the endorphins are starting to wear off, but i will update anybody that's interested tomorrow.
Congratulations on your win - and your trip to NYC! How exciting!!
Thanks! We had a blast!
I just now noticed that the tag you used for this recipe is "travels well". Yes, yes it does indeed.
That's funny! Actually tomorrow afternoon will be the first time it's actually been consumed in my house! LOL The first time I made it, it was for my husband's office, the 2nd time I made it for an FFA event at the high school, the 3rd time at a horse show and tomorrow one is going to the local TV station but the "last little piggy" gets to stay home! LOL
Congratulations, fishersfoodie/lorigoldsby!
Thanks! it has been such a thrill to see all of the positive comments
Thx again...I think after talking with amanda and Merrill, I will keep my name instead of a screen name...Fishersfoodie wouldn't have one of those cool little golden trophies next to it! It may be awhile before I'm honored again (of course need to enter to win!)...so thanks for being patient while I figured this thing out!
Congrats.
thank you!
Thank you, we are trying to figure out how to fit everything in! Can't wait to get there.
Congratulations!! Have fun with Martha, I'm sure you will do us all proud.
I plan to enjoy every second!
Oh! Congratulations! And may I add ... I was born and raised in the Midwest, and I am now living on the East Coast. What makes me so happy to see you win is that it is another chance for a "hardy Midwesterner" to head out East and show 'em how it's done! Congrats!
Well, actually either one of us would have been able "to represent"! Thirschfeld is also from Indiana and he was very welcoming from the beginning of this contest. He sent me a very nice note when we were both selected as EP's. His tart looks fantastic and I am planning on trying it when I get back.
Congrats and say "hi" to Martha Stewart! WOW, this is quite the initiation into Food52 :)
It is quite the initiation (almost by fire--if I get my 2nd recipe in on time!). But seriously, thank you for all of the kind words and support.
How exciting!!! NYC - here she comes! Do us all proud - we're proud of you!
thx--I'm too excited to be nervous--she's such a pro and her staff has been so kind, I'm sure they'll make me look good!
thank you.
the smile that is from ear to ear on my face has to be contagious!
Congratulations. A big kiss to Martha and whatever turquoise props or pink ones she has on the set that day. Well done.....
I promise not to "pull a lindsey" and swipe souveniers for everyone :) Of course I am partial to Martha's sea green! I even have my dining room painted in her old "wading pool" color from Home Depot!
Thank you! what a kick this has been!
From zero to Martha Stewart on your first post. You go girl!
going, going, gone (over the moon!!)
Congratulations Lori! Represent our community well when you meet Martha. :)
I will, can't hardly wait!
I know, it feels so surreal! there were a lot of great recipes, I am in very good company!
thank you
Thank you! I just can't tell you how heartwarming this has been...I feel like I have made a hundred new friends.
Way to go Mom!!!!! I'm so happy for you!
thanks sweetie! Since gma is going on a cruise to celebrate the end of her radiation--will you be my "plus one" at the Martha Show?
thanks! Just got home--feet haven't touched the ground!
I hope you win Mom! Just so everyone knows, my mom is an amazing cook! I was really lucky to be exposed to so much good food as a kid and not only delicious, but diverse. She always has something traditional with her own little spin on it, just like this shortbread with tangerine and almonds. She was never one to leave something plain when it could be fabulous or use a quarter cup of almonds when 3 would make sure every bite was packed with flavor. So vote for fishersfoodie's tart!
Thanks kid! And thanks for the mashed potatoes while I recovered from my dental procedure yesterday!
I voted for you and hope that you win, Lori! You sound like a sweetheart as well as a terrific baker, the kind of woman who is everyone's best friend and won't become full of herself after this happy success. I'll watch for you on Martha and hope your mom gets to go along to share the adventure. Best wishes, Lori. Enjoy every moment. And thank you for the tart recipe. I am going to make it Thursday for our weekly gathering of friends. Wishing you joy!
Have a wonderful gathering! Nothing tastes as sweet as when shared with friends!
so glad you liked it! My advice on the cooking time--take it to the max to get that lovely color. Every oven varies but don't take it out until its golden--you don't want a pale shortbread here!-Lorigoldsby
It is truly delicious; I got a sample on Friday and it was sublime!
This looks beautiful and reminds me of one of my favorite desserts - a tart made by Lindsay Shere at Chez Panisse ever since their opening night! http://www.latimes.com/features/food/la.-fo-lindsey-shere-almond-tart-s,0,4449965.story
wow! that is a huge compliment. I have been a huge fan of Ms. Waters and Joanne Weir and eating at Chez Panisse is still a "to-do" on my bucket list. Thank you for this link--it was interesting to see that they used almond extract in their crust. A long-lost friend from Omaha saw my real name attached to my submission and she had a similar idea to maybe try almond flour to continue that flavor profile thu the crust.-Lorigoldsby
Oh yummy! Can't wait to try it and to see you on Martha! Congrats.
wouldn't that be a thrill? everyone has been so kind and encouraging, but that would literally be the icing on the cake! It just makes me giddy!! :)-Lori
sorry for the confusion! When I submitted my recipe--I just dashed off my name and didn't think about a screen name. then I was chosen and wanted to log in--so I used a screen name.
Thanks for being diligent and protective. I tried to sign both names for awhile. Bear with this contest newbie! :)
Thank you! I have just had the best time reading everyone's comments...and I always wondered before if i would comment on someone's blog, if it would mean anything--and I'm here to say, it does!
I really wasn't familar with this site until the post about" try this contest and win a trip to see Martha Stewart"...and I'm now a huge fan and shared it with my foodie friends! there are so many amazing, creative recipes on this site i may never surf epicurious again.
why is fishersfoodie responding to comments on lorigoldsby's recipe? are they one and the same? two different identities for the same cook? what's going on?
This is a really beautiful tart. Congrats on making the finals! Hope to see lots more of your recipes too.
thank you! I am so inspired by everyone's lovely comments that I am definitely going to be an active contributor! i love all of the ways you can participate, and I'm looking forward to trying one of the EP for the next contest and then writing about it.
loved seeing your winning recipe for roasted pork bahn mi...can't wait to try that next week, hoping it will be as good without that famous san fransisco bread.
I can't wait to try this! Yummy looking and I bet the tangerine is the perfect sweet-offset.
It really is...my husband doesn't like things too sweet, while my mom and I have ours with sweetened whipped cream or vanilla ice cream! Never met a calorie I didn't like.
Mary--baking one with positive thoughts for your husband!
can't wait to try this- I have the pleasure of getting to try this straight from the chef's kitchen!!
Thanks Everyone! The other tart looks good as well! I just got home from a conference in San Diego...and this is the best antidote to jet lag that I've ever had. This is the first cooking contest I have ever entered....so I am humbled, overjoyed and floored!
Thank you for all the kind comments.
Stopped by the grocery to pick up the supplies to make this for my Mom's oncology team--her last radiation appointments this week. HMMM...maybe "Bake for the Cure?"
Great idea, fisherfoodie. I'll cook for your mom, if you'll cook for my husband!
Be happy to do that for him! Mom has been battling stage 3B breast cancer--and she's had a wonderful team of oncologists, surgeons and now radiation specialists...looking forward to a healthy spring for everyone.
a beautiful tart and hey we are practically neighbors! Hi!
Sorry for the confusion--fishersfoodie is me-LoriGoldsby
This does look gorgeous. Congrats on being a finalist. With all the entries I didn't even notice this before.
thanks! there were a number of good recipes for this one! It's so funny--I just bought my first tart pan this winter!! I had all of these tangerines and I needed to make something for an office carry-in for my husband.
So now I'm excited to try some of the other recipes with my relatively new pan! Talk about beginner's luck?
This looks delicious! I always love how almonds go with citrus, and tangerine is a breath of fresh air in late winter.
I agree! I have been adding amaretto liqueur to oranges and tangerines and serving over ice cream for years.-Lori
This sounds delicious - from the crust to the filing - so many almonds - sounds so good! Congrats on being a finalist!
Thanks! I'm one of those people that likes to just eat the pecans from the pecan pie at Thanksgiving! So I started tripling the amount of nuts many years ago which caused quite a bit of conversation at the table (and quite a stir in the kitchen prior because I was messing with my great-grandmother's recipe!) ;) -Lori
Thank you! I was so impressed that their picture looked exactly like what I make. It is very homey, golden and beautiful to look at, but more importantly, it tastes like a breath of spring in the winter!
Thank you! It quickly became a favorite from the first time I made it. Enjoy! -Lori G.
Congratulations~ I will love your tart that is for sure!
Almonds and tangerines ~ my favorites.
Thank you Merry! They do compliment each other very nicely. -Lori
Congrats! Your tart looks lovely.
Thank you! It really does look like that--I think it is because all of the almonds just fill the pan to a yummy, golden hue that just begs for a warm cup of tea or coffee to be shared with a friend on a cold winter's day, it's like sunshine for us when it's a gloomy midwestern morning.-Lori
Do you think this is rich enough to be the finale for my Casoulet dinner? ;)
Sounds disgustingly wonderful. A must-make!
I think that you should invite me for the dinner, but to make amends for being rude by inviting myself, I will bring dessert! ;) Yes, this will lend a bit of a french farmhouse flair to your cassoulet.
Congratulations, it sounds delicious!!
Thank you!
Congratulations. I love almonds. I love this tart. I'll stop there.........
Enjoy! Don't stop--Spread the love :)-Lori
Thank you!
Boy does this ever make me wish I could eat nuts! Really lovely. Congrats on being a finalist!
Thank you! Sorry about your nut allergy....HMMM, I will think about what you could substitute instead of the almonds...Definitely try the shortbread base--it has the tangerine flavor, and the caramel mixture is what gives it its golden hue...but you need something to bind it and give it the texture that the almonds provide. I will keep you in mind-Lori
Oh, you'd better believe I'll be giving the tangerine shortbread crust a try. I'm imagining all sorts of potential amazing, chocolate, and caramel and citrus fillings for it...
my first choice is always chocolate...-lorigoldsby
What a beautiful tart. Congratulations on being a finalist - good luck!
Thank you! Now I understand why the actresses say "It was just an honor to be nominated"...It really is! But I would love to see the show!
Thank you!
The almond mixture is a beautiful color too - it looks like amber. Congrats!
Exactly! I think I fell in love with the color of caramel even before I tasted it! ;)-Lori
This looks just beautiful! Congrats on being a finalist!
Thank you!
how did i miss this? congratulations on being a finalist and on a wonderful sounding recipe.
Same here, how did I miss this? Congrats on your EP and being in the finals!
Thank you! I'm so new to this it took me a while to figure out what EP (Editor's Pick) meant!! -Lori
Oh, my. This looks really fabulous. Do the almonds float on top or stay mixed in the tangerine caramel mixture?
no...there are so many almonds that it is a chewy bite of nuts! I hope you try it!
fabulous recipe. Congrats on being a finalist. Good luck in the contest.
Thank you! You and luvcookbooks (a great screen name by the way!) were my first two comments--such a thrill! This was my first submission and it was such a kick when I saw that somebody commented on my recipe. And you guys noticed it before it was chosen as a finalist! Thank you for your support!--Lori
mmm, luv tangerine recipes, thanks ...
thanks for the comment...i love tangerines as well. When i saw the heading for late winter tarts...I always think of us bringing up oranges and tangerines from our visits to Clearwater beach!
If the sugar is to be either pulsed or melted, does it need to be superfine sugar?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
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The tart ingredients: tangerine, almonds, heavy cream, flour, brown sugar, honey, sugar and confectioners' sugar.
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Tangerines are just the funniest, aren't they?
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The juice from the tangerines was so fresh and vibrant -- it took all our willpower to save it for the tart.
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A brief pause to replenish the kosher salt.
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To make the dough, you first combine the dry ingredients in the food processor.
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And then add a stick and a half of cold butter, in pieces.
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The tangerine zest goes in now too.
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Instead of ice water, lorigoldsby has you use some of the tangerine juice to moisten the dough. Brilliant!
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It's always a good idea to pinch the dough to make sure it's coming together properly.
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We love any dough that you can press into the pan!
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This rolling pin trick ensures smooth, even edges.
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See the flecks of tangerine zest peeking out of the dough?
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While the dough chilled, it was time to make the caramel: we combined sugar, brown sugar, honey and a little more tangerine juice in a heavy saucepan and set it on the stove to melt and caramelize.
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A little heavy cream...
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As the caramel simmered and became thick, we toasted 3 cups of slivered almonds.
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We coated the almonds in the caramel -- it seems like a lot of nuts, but it ends up being just the right amount to fill the tart.
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Amanda spread the nuts and caramel into the crust while they were still warm.
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Once the tart is baked, it looks like this!
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Hi, made this for Christmas. I was sooo excited about it, it was so enticing-looking and smelled delicious! Everyone said they liked it fine ...but that it was not a recipe to repeat in our household (gah!). I thought it was good, though a little dry. I wish there had been a little layer of mascarpone or something to moisten it. I will make it again though, with a "moist" layer and with tangerines this time (used clementines 1st time). It is impressive enough to make again. It like that French Walnut Chocolate Tort, you know? Even that is a little dry, and its chocolate and butter... (!)