Serves a Crowd

Tangerine and Almond Shortbread Tart

March  8, 2011
6 Ratings
  • Prep time 1 hour 15 minutes
  • Cook time 1 hour 2 minutes
  • Serves 12
Author Notes

My husband isn't much of a dessert lover, so I have to create recipes that pack a lot of flavor but are not overly sweet. I find the texture of the tart reminds me of a cookie and the filling is a honey caramel that I love. - lorigoldsby —lorigoldsby

Test Kitchen Notes

This tart reminded us of a big, chewy, fragrant Florentine cookie -- tucked into a rich, buttery crust. At first, we wondered whether we'd be able to detect the citrus amidst all the caramel, almonds and butter, but lorigoldsby's technique of applying judicious amounts of juice or zest to all of the components ensures a decidedly tangerine-flavored tart. The press-in shortbread crust is a snap, and don't be intimidated by the huge pile of almonds you're instructed to toast -- they fit perfectly inside our 10-inch tart shell. - A&M —The Editors

What You'll Need
  • 2 tangerines
  • 1 3/4 cups AP flour
  • 1/3 cup confectioners' sugar
  • 1 teaspoon kosher salt
  • 12 tablespoons cold, unsalted butter, diced
  • 1/2 cup superfine sugar
  • 1/4 cup dark brown sugar
  • 1/4 cup orange blossom honey
  • 1 cup extra heavy whipping cream
  • 3 cups toasted sliced almonds
  1. Zest 2 tangerines and ream to extract juice. Chill the juice.
  2. Line the bottom of a 10-inch tart pan with a removable base with buttered parchment paper
  3. Pulse 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.
  4. Pat the dough into the tart pan, being careful to press up and into the sides.
  5. Chill the crust for one hour (can chill up to 4 hours).
  6. Heat the oven to 375 degrees.
  7. In 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.)
  8. Add 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.
  9. Stir in the almonds and spread the mixture into the chilled tart pan.
  10. Bake for 30 minutes and then lower the temperature to 350 bake for another 15 minutes, or until the crust is richly browned.
  11. Cool completely, remove the bottom from the pan and using a long-bladed spatula, transfer the tart to a cake stand.
  12. Optional: Serve with sweetened whipped cream (1 cup heavy whipped cream, 2 tablespoons vanilla, 1/4 cup superfine sugar) and a mint garnish.

See what other Food52ers are saying.

  • betty888
  • jamie munal
    jamie munal
  • gingerroot
  • HoneyLV
  • zora

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.

156 Reviews

betty888 December 26, 2019
I served this at Christmas dinner last night and everyone loved it. It’s going in my “favorites” list.
jamie M. November 14, 2013
I agree with the reviews. it's good not great but then it seems like we all are going to make it again... So maybe it's better than we think. I will reduce the amount of almonds even though it took all of the 3 cups...but I'm going to add a citrus jelly to the bottom... (Triple fruit Jelly- grapefruit, orange, lemon) just to add more of a thumb print cookie idea...
Brett B. November 12, 2013
Its a similar concept to Lindsey Shere's tart
gingerroot March 5, 2013
Hi Lori! I finally made this for a holiday party (can't believe it has taken me this long to post this comment)and it was amazing!! The whole thing disappeared in minutes. Thank you for a fantastic recipe.
lorigoldsby July 9, 2020
hey gingerroot! I'm making this tart again and was double checking my measurements when I saw your lovely note. Hope you are doing well
gingerroot July 10, 2020
Hi Lori! Thanks for the note. I am doing well and I hope the same goes for you and your family!
HoneyLV August 13, 2012
what is AP flour use in Tangerine and Almond Shortbread Tart?
Thank you
hardlikearmour August 13, 2012
All-Purpose flour
lorigoldsby July 9, 2020
All Purpose. Instead of self rising or cake flour
Emily W. August 2, 2012
Would it be possible to make this tart with a different fruit? Maybe peaches or a berry? I'm pretty open! What would be the best alternative?
mochai February 11, 2012
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... (!)
JDBagel May 9, 2011
Made 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.
Woody W. April 20, 2011
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?
zora April 17, 2011
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.
lorigoldsby April 20, 2011
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 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!
pvanhagenlcsw April 16, 2011
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.
lorigoldsby April 20, 2011
Glad you liked it! Best of luck with the next one.
goldenblind221 March 31, 2011
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. :-)
lorigoldsby April 2, 2011
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!
midnitechef March 31, 2011
Congrats for this very special win! I watched the clip on Martha
What was it like being on the show and meeting Martha??? So awesome I bet!
lorigoldsby April 2, 2011
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.
bwf17 March 31, 2011
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.
lorigoldsby April 2, 2011
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
Jessie G. March 30, 2011
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.
lorigoldsby April 2, 2011
The pleasure was mine--thanks for sharing!
stevemr March 30, 2011
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.
lorigoldsby April 2, 2011
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!
bwf17 March 30, 2011
My consistency of the caramel was not 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?
lorigoldsby March 30, 2011
Bwf17--so sorry to hear 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.
lapadia March 29, 2011
Hi, I just watched your Martha Stewart/Tart video, online; great job, great recipe, this is on the menu for an Easter dessert...Congrats!
Blissful B. March 29, 2011
Here's the link for anyone else who wants to see it:
Blissful B. March 29, 2011
PS. Lori, you were so natural on TV with Martha. I couldn't detect nerves at all!
lorigoldsby March 29, 2011
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!
lorigoldsby March 29, 2011
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! :)
fiveandspice March 30, 2011
Thanks for sharing the link. Well done Lori!
DessertByCandy March 29, 2011
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.
lorigoldsby March 29, 2011
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!
susan G. March 28, 2011
I watched your TV debut this morning, enjoyed it. I hope you did too!
lorigoldsby March 28, 2011
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.