How to make it

  • Tangerines:
  • Bring 1 cup water and 2 cups sugar to a low simmer in a medium saucepan over low heat. DO NOT let it turn amber,
  • Thinly slice your tangerines however you like. The rounds are hard to keep their shape once they simmer the slices keep their shape better.
  • Simmer gently for 20 minutes.
  • Then let drain on a wire rack to cool (put foil underneath to catch the sugar drippings).
  • Continue to simmer the sugar solution for another 10 minutes until syrupy and reduced.
  • Set aside to cool and use for later, and other uses .
  • Preheat your oven to 350 degrees F.
  • Ready your pie crust by rolling out and placing in a 9" pie plate but not deep dish.
  • After putting on the pie crust, weigh the pie down.
  • Place foil shiny-side down on your pie in 2 layers, and place inside pie weights, dry rice, or dried beans.
  • pre-bake for 20 minutes.
  • Remove from oven, and brush a beaten egg yolk onto the bottom of the crust
  • Bake for an additional 2 minutes.Remove and let cool.
  • Beat the ricotta with the sugar and honey until smooth.
  • Add in the eggs one at a time, beating in on a low speed until fully incorporated before adding the next.
  • Mix in vanilla, cardamom, and candied tangerines.
  • Pour into the cooled pie crust, and bake at 350 for 45 minutes or until center is set.
  • When cool;
  • Glaze the top with the tangerine syrup and arrange tangerine slices however you see fit.

Reviews & Comments 1

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    " It was excellent "
    tilgidh ate it and said...
    Can not wait to make this for my mother!

    Thank you!

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