Satsuma Tart
Satsuma mandarins are a hardy little citrus grown all along the Gulf Coast areas south of I-10 from Satsuma, Texas, on through Satsuma, Alabama, to Satsuma, Florida. The juice is very sweet and low in acid and the fruit easy to strain, with only a seed or two found in each one. Look for satsumas along roadside stands.
Recipe information
Yield
makes 1 (9-inch) tart
Ingredients
Crust
Filling
Topping
Preparation
Make the Crust
Step 1
Heat the oven to 375°F.
Step 2
In a small bowl, whip the egg white until it forms soft peaks. Whisk in the granulated sugar and whip until stiff. Fold in the nuts. Spoon into a greased 9-inch tart pan and smooth with a spatula up the sides and over the bottom of the pan. Bake the crust for 6 minutes or until light brown. Remove the crust from the oven and let cool completely on a wire rack.
Make the Filling
Step 3
Grate the zest from the satsumas; reserve 2 tablespoons zest. Juice the satsumas; you need 1/2 cup juice. Whisk together the egg yolks, granulated sugar, lemon juice, and satsuma juice in a bowl. Strain into a heavy stainless-steel bowl or the top part of a double boiler set over, but not touching, simmering water. Whisk the mixture constantly until thick, about 4 minutes. Stir in the 2 tablespoons zest, the butter, and the liqueur. Cover and chill for at least 3 hours or up to 2 days.
Make the Topping
Step 4
In a bowl, whip the cream until it holds soft peaks. Beat in the confectioners’ sugar and orange liqueur.
Step 5
To assemble the tart, spoon the cooled filling into the cooled crust and top with the whipped cream. Chill for 1 hour before serving.
Notes
Step 6
If you can’t find satsumas, substitute your favorite tangerine or the modern tangelo.
Step 7
Garnish with extra grated citrus zest, if desired.
