Tangerine and Almond Shortbread Tart

Directions

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.