I made this little tart for a potluck this holiday season and had several requests for the recipe:
Use your favorite pie crust recipe and roll out enough for a single crust tart. Roll out and reserve a top crust. I use a fluted French pan with a removable bottom. Line the pan with a circle of parchment paper just large enough to cover the bottom. This will aid in preventing leaking while in the oven while also making the removal of your tart onto a fancy serving dish much easier. Place the crust into the tart pan, set aside.
1 can (or fresh) mandarin oranges, skin and seeds removed (about 2 cups).
3 tblsps corn starch
1/2 cup walnuts, roughly chopped
2/3 cup mixed red and green raisins – soak for 20 minutes in brandy
1/2 tsp each cinnamon, cardamon
1/4 tsp nutmeg, allspice
dash clove powder
1 cup brown sugar (or more if the oranges are especially tart)
Mix all together – gently – in a sauce pan and heat and fold with a wooden spoon taking (special care not to break up the oranges sections) until the cornstarch slightly thickens the mix. Cool and pour into the tart pan. Top with crust, sprinkle with a little demerara sugar, brush with milk, bake until golden brown at about 350. (About an hour.)