Name: Tangerine Tart
Ingredients: 1 c Graham cracker crumbs; 1/2 Stick unsalted butter; melted; 5 c Sliced tangerines; rind removed; 1 c Sugar; 1/2 ts Vanilla; 3 tb Cornstarch; 2 tb Brandy; 1/2 c Spiced whipped cream; Fresh mint sprigs; Shaker of powdered sugar

But why this disciplined emphasis on tradition and memory? Because of the rootlessness of today’s culture. The contemporary world’s post-Christian mind-set, its confusing pluralism, its broken families, the high rate of divorces, and the nomadic mobility of so many have produced a generation without memory or tradition. And frankly this is where many Christian families are- especially if they have not come from Christian backgrounds. These Christians feel rootless, alien, and insecure. This is sufficient reason from every Christian family to take conscious and disciplined measures to cultivate tradition and memory. But there is an even more compelling reason. Namely, God’s Word dramatically recommends that all believing families cultivate both spiritual memory and spiritual traditions to commemorate and celebrate God’s goodness (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1	c	Graham cracker crumbs
1/2		Stick unsalted butter; melted
5	c	Sliced tangerines; rind removed
1	c	Sugar
1/2	ts	Vanilla
3	tb	Cornstarch
2	tb	Brandy
1/2	c	Spiced whipped cream
		Fresh mint sprigs
		Shaker of powdered sugar

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2311
For the crust: In the bottom of a 9-inch pie pan, mix the crumbs and butter
together. Press the mixture into the pie pan to form a crust. Bake for 7 to
8 minutes or until golden. Remove from the oven and cool. For the filling:
In a sauce pan, combine the tangerines, sugar and the vanilla. Stir until
the sugar dissolves. Dissolve the cornstarch and brandy together forming a
slurry. Add the slurry to the tangerine mixture. Cook, stirring
occasionally, until the mixture thickens, about 10 minutes. Pour into the
prepared pie crust and refrigerate for 6 hours, or until the filling sets.
Place a piece of the pie on a plate. Garnish with spiced whipped cream,
fresh mint sprigs, and powdered sugar.
Yield: 1 pie
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998

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