A treat that’s just as lovely to look at as it is to eat, this Candied Tangelo Tart is a light and refreshing dessert that will perfectly complement any summertime meal. Layers of candied orange slices lay a top a cloud of meringue filling, making this dessert light and crisp, as well as zesty and sweet! A great treat for Mother’s Day, breakfast in bed, or a dessert for a late summer dinner party, this Candied Tangelo Tart can also be made with other types of oranges, including tangerines and blood oranges, depending on availability.
Preheat oven 350ºF. Prepare 14 in. x 5 in. tart pan with vegetable pan spray.
For the crust, in large bowl, stir together flour, confectioners’ sugar and salt. Add butter; stir to form soft dough. Press into bottom and up sides of pan. Freeze 15 minutes.
Bake 15-17 minutes or until edges are golden brown.
For filling, whisk together granulated sugar and flour in medium bowl. Add eggs, egg yolks, tangelo juice and zest and whisk until smooth. Pour over hot crust. Return to oven and bake 18-21 minutes or until center is set. Cool in pan on cooling grid, and chill until completely cold.
For topping, combine water, sugar and honey in small saucepan; stir until dissolved. Add tangelo slices and simmer gently over medium heat 25 to 35 minutes, or until fruit slices are transparent, and liquid is thick and syrupy. Stir and turn tangelo slices occasionally. Remove tangelo slices from syrup and place on cooling grid. Let cool completely, then sprinkle with sparkling sugar.
Let syrup cool completely. In large bowl, combine 2 tablespoons tangelo syrup and cream. Whip on high speed until stiff peaks form. Spread cream over tart and top with candied tangelo slices. Serve immediately.
Note: Recipe may be prepared with other types of oranges, such as tangerines or blood oranges, though the number of oranges needed may vary.