The tart ingredients: tangerine, almonds, heavy cream, flour, brown sugar, honey, sugar and confectioners' sugar.  

Tangerines are just the funniest, aren't they?    

The juice from the tangerines was so fresh and vibrant -- it took all our willpower to save it for the tart.  

A brief pause to replenish the kosher salt.  

To make the dough, you first combine the dry ingredients in the food processor.  

And then add a stick and a half of cold butter, in pieces.  

The tangerine zest goes in now too.  

Instead of ice water, lorigoldsby has you use some of the tangerine juice to moisten the dough. Brilliant!  

It's always a good idea to pinch the dough to make sure it's coming together properly.  

We love any dough that you can press into the pan!  

This rolling pin trick ensures smooth, even edges.  

See the flecks of tangerine zest peeking out of the dough?  

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.  

A little heavy cream...

As the caramel simmered and became thick, we toasted 3 cups of slivered almonds.  

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.  

Amanda spread the nuts and caramel into the crust while they were still warm.  

Once the tart is baked, it looks like this!  

Simple ingredients with a couple smart twists: semolina, butter, whole milk, all-purpose flour, sugar, egg, Madeira (we used Rainwater and it was lovely).

First thing (preferably the night before) get your custard going. Scald your milk, just till bubbles appear at the edges. Don't let it boil!

Beat yourself some eggs, with sugar and salt. Thirschfeld is a fan of duck eggs, but chicken works too.

The magic ingredient: Madeira, which gets added in with beaten egg, sugar and salt. You could substitute a dry port or sherry.

Grab a buddy to whisk furiously while you drizzle in some scalded milk. Don't rush this -- you don't want scrambled eggs, do you?

Amanda dips and sweeps the flour -- our standard measurement technique -- while Merrill prepares thirschfeld's "two-finger pinch" of salt.

One of thirschfeld's thoughtful details: adding semolina to the crust gives it a delicious, subtle crunch.

The semolina's toothy texture, so helpful in pasta-making, also plays nicely off of the all-purpose flour and sugar.

Unlike a pate brisee, the butter doesn't need to be ice cold here. Thirschfeld makes it easy on us by calling for softened butter...

... which you get to just mash in with a wooden spoon (fun!).

(Smash, smash.)

... or your hands (even more fun!). You're going for an evenly incorporated, couscous-like texture.

It should hold together when you scrunch it in your hand.

Then you just press it into the tart pan -- no rolling or delicate transferring.

First use the surface of your whole hand to jump-start the process.

Then pinch it up the sides.

And nudge it into the corners.

Then toss it into the oven to par-bake for 20 minutes. You may want to stab the bottom a few times with a fork so it doesn't puff, but no need to fill with baking beans -- the semolina helps it stand tall.

Voila! Lightly browned and (once it cools) ready for some custard.

Pouring your well-chilled custard through a strainer is the ultimate test of how well you've made your custard -- it'll catch any scrambled bits.

Good on us! No bits. To the oven!

Dive in!