Satsuma mandarins are a hardy little citrus grown all along the Gulf Coast areas south of I-10 from Satsuma, Texas, on through Satsuma, Alabama, to Satsuma, Florida. The juice is very sweet and low in acid and the fruit easy to strain, with only a seed or two found in each one. Look for satsumas along roadside stands.

　　

Ingredients

makes 1 (9-inch) tart

　　

Crust

1 large egg white

　　1/4 cup granulated sugar

　　1 1/2 cups ground Brazil nuts

　　

Filling

2 satsumas or tangerines

　　6 large egg yolks

　　3/4 cup granulated sugar

　　1/4 cup fresh lemon juice

　　4 tablespoons (1/2 stick) unsalted butter, cut into bits

　　1 tablespoon orange liqueur, such as Cointreau

　　

Topping

1 cup heavy cream

　　2 tablespoons confectioners’ sugar

　　1 teaspoon orange liqueur, such as Cointreau

　　

Make the Crust

Step 1

Heat the oven to 375°F.

　　

Step 2

In a small bowl, whip the egg white until it forms soft peaks. Whisk in the granulated sugar and whip until stiff. Fold in the nuts. Spoon into a greased 9-inch tart pan and smooth with a spatula up the sides and over the bottom of the pan. Bake the crust for 6 minutes or until light brown. Remove the crust from the oven and let cool completely on a wire rack.

　　

Make the Filling

Step 3

Grate the zest from the satsumas; reserve 2 tablespoons zest. Juice the satsumas; you need 1/2 cup juice. Whisk together the egg yolks, granulated sugar, lemon juice, and satsuma juice in a bowl. Strain into a heavy stainless-steel bowl or the top part of a double boiler set over, but not touching, simmering water. Whisk the mixture constantly until thick, about 4 minutes. Stir in the 2 tablespoons zest, the butter, and the liqueur. Cover and chill for at least 3 hours or up to 2 days.

　　

Make the Topping

Step 4

In a bowl, whip the cream until it holds soft peaks. Beat in the confectioners’ sugar and orange liqueur.

　　

Step 5

To assemble the tart, spoon the cooled filling into the cooled crust and top with the whipped cream. Chill for 1 hour before serving.

　　

Notes

Step 6

If you can’t find satsumas, substitute your favorite tangerine or the modern tangelo.

　　

Step 7

Garnish with extra grated citrus zest, if desired.

　　A Southerly Course