Spring in New York this year has been a string of false starts — one day warm enough for a trench coat, the next bringing late-March snow. Between chilly snaps, I’ve been craving the brightness of citrus to bridge the gap between winter and true spring. Baking with fresh tangerines and fragrant vanilla has been my favorite way to bring a little sunshine indoors while the weather sorts itself out.
This tart is inspired by the classic creamsicle pairing: orange and vanilla. The combination of bright, slightly tangy tangerine curd and a buttery vanilla-bean shortbread crust is simple, unmistakable, and utterly satisfying. Citrus curd is an easy technique to master — eggs, sugar, and heat do most of the work — and it transforms a few humble ingredients into something luminous and fresh.
I have a serious soft spot for an 8-inch tart pan with fluted edges and a removable bottom. When you rely on that pan as often as I do, you want a crust that’s both foolproof and fast. This shortbread crust comes together in one bowl with melted butter (brown butter works beautifully, too) and only a wooden spoon required, so you can skip waiting for butter to soften and spend more time enjoying the tart.
To press the crust evenly, work in stages: press walnut-sized pieces of dough along the fluted edge first, then scatter the remaining dough over the bottom and press it into a single layer. Prick the bottom lightly with a fork, then freeze before blind-baking. I prefer using a tightly pressed piece of foil against the crust rather than pie weights; it keeps the crust in place and gives reliable results.
Once the crust is par-baked, the tangerine curd is poured in and briefly baked to set. The tart can be served at room temperature, but I prefer it well chilled with a light dusting of powdered sugar to highlight the bright tangerine flavor. It’s an elegant dessert for a spring gathering, a sunny weekend treat, or an easy centerpiece for a casual brunch.
Before I sign off and go hunt down the stray sandals that have been hibernating for months, here’s the recipe so you can recreate this citrus-forward tart at home.
Tangerine Tart with Vanilla Bean Shortbread Crust
Makes one 8-inch tart
For the shortbread crust:
1/4 cup (30 grams) powdered sugar
1/2 teaspoon vanilla extract
one vanilla bean, seeds scraped
one egg yolk
pinch of salt
1 stick (8 tablespoons or 113 grams) unsalted butter, melted (brown butter optional)
1 1/4 cups (156 grams) all-purpose flour
For the filling:
2 whole eggs
2 egg yolks
1/4 teaspoon salt
2 tablespoons (20 grams) granulated sugar
1/2 cup (118 ml) freshly squeezed tangerine juice (about two medium tangerines)
6 tablespoons (85 grams) unsalted butter, cold and cut into pieces
juice from half a lemon
powdered sugar, for dusting
Make the crust
In a medium bowl, stir together powdered sugar, vanilla extract, vanilla bean seeds, egg yolk, and a pinch of salt until smooth. Add the melted butter and mix until combined. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a smooth ball. The dough may appear slightly oily — that’s fine.
Press walnut-sized pieces of dough evenly around the edges of an 8-inch tart pan with a removable bottom. Crumble the remaining dough over the bottom and use your fingers to press it into an even layer. Use a fork to prick the dough every few inches, then freeze the crust for 20 minutes.
Preheat the oven to 350°F (175°C). Remove the crust from the freezer and press a piece of foil tightly against the bottom and up the sides of the crust to prevent puffing. Bake for 15 minutes. Remove the foil, press any puffed areas back down with the back of a spoon, and bake uncovered for another 15 minutes until lightly golden.
Make the tangerine curd
While the crust bakes, whisk together the eggs, yolks, salt, and sugar in a medium saucepan until smooth and slightly thickened. Whisk in the tangerine juice, then add the cold butter pieces. Set the pan over medium heat and stir constantly with a heatproof spatula until the butter melts. Lower the heat slightly and continue to stir until the mixture thickens and coats the back of a spoon, about 4–6 minutes. Remove from heat and stir in the lemon juice. Transfer the curd to a small bowl to cool slightly while the crust finishes baking.
Assemble and finish
Pour the warm tangerine curd into the baked crust, smooth the top, and return the tart to the oven for 5 minutes to help the filling set. Remove from the oven and cool to room temperature on a rack. Chill for several hours or overnight to fully firm the curd and develop flavor. When ready to serve, dust lightly with powdered sugar and slice into wedges.
