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1
Zest 2 tangerines and ream to extract juice. Chill the juice.
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2
Line the bottom of a 10-inch tart pan with a removable base with buttered parchment paper
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3
Pulse the flour, confectioners' sugar, salt, butter and tangerine zest in a food processor. Add tangerine juice by tablespoon(s) as needed until it looks like wet sand. Pulse just until it starts to form a ball.
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4
Pat the dough into the tart pan, being careful to press up and into the sides.
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5
Chill the crust for one hour (can chill up to 4 hours).
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6
Heat the oven to 375 degrees.
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7
In a heavy bottomed saucepan, mix together the superfine sugar, brown sugar, honey and 2 teaspoons of the reserved tangerine juice. Allow the sugars and honey to melt together over medium-low heat, swirling gently. Cook for 5 to 7 minutes, until the mixture darkens and caramelizes. (Tip: You can use leftover tangerine juice mixed with some warm water to brush down the insides of the pan while you are waiting for the mixture to caramelize.)
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8
Add the cream and increase the heat to medium. Cook the mixture at a low boil for 8 to 10 minutes, until it is richly caramelized and thick.
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9
Stir in the almonds and spread the mixture into the chilled tart pan.
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10
Bake for 30 minutes and then lower the temperature to 350 bake for another 15 minutes, or until the crust is richly browned.
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11
Cool completely, remove the bottom from the pan and using a long-bladed spatula, transfer the tart to a cake stand.
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12
Optional: Serve with sweetened whipped cream (1 cup heavy whipped cream, 2 tablespoons vanilla, 1/4 cup superfine sugar) and a mint garnish.
