-
1
Combine 2 cups boiling water, tangerine, and dates in bowl.
-
2
Cover; chill overnight.
-
3
Drain dates.
-
4
Peel each and quarter lengthwise.
-
5
Blend flour, sugar, and salt in processor.
-
6
Add butter and process until coarse meal forms.
-
7
Add 3 tablespoons ice water.
-
8
Process until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dry.
-
9
Gather into ball; flatten into disk.
-
10
Wrap and chill at least 2 hours and up to 1 day.
-
11
Preheat oven to 400F.
-
12
Roll out dough on floured surface to scant 1/8-inch thickness.
-
13
Using small plate as guide, cut out 6-inch rounds.
-
14
Gather dough scraps; reroll.
-
15
Cut out additional rounds for total of 6.
-
16
Fit each into 4-inch-diameter tart pan with removable bottom and 3/4-inch-high sides.
-
17
Trim overhang; press dough to come 1/4 inch above top of pan sides.
-
18
Freeze crusts in pans 10 minutes.
-
19
Bake crusts until golden, pressing with back of fork if crusts bubble and sides begin to slide, about 20 minutes.
-
20
Remove from oven.
-
21
Brush hot crusts with some beaten egg white to coat.
-
22
Cool while preparing filling.
-
23
Reduce oven temperature to 350F.
-
24
Cook butter in heavy small skillet over medium heat until brown, swirling occasionally, about 3 minutes.
-
25
Cool butter slightly.
-
26
Whisk corn syrup, eggs, yolks, sugar, tangerine juice, brandy, tangerine peel, and salt in medium bowl to blend.
-
27
Whisk in browned butter.
-
28
Fill prepared crusts completely with filling (some may be left over).
-
29
Bake tartlets until filling is set, about 25 minutes.
-
30
Cool 15 minutes.
-
31
Push up pan bottoms, releasing pan sides, and cool tarts completely.
-
32
DO AHEAD Can be made 1 day ahead.
-
33
Cover tarts; store at room temperature.
-
34
Whisk cream, buttermilk, and 2 tablespoons sugar in medium bowl until peaks form.
-
35
Refrigerate up to 1 hour.
-
36
Place tartlets on plates.
-
37
Top each tartlet with 4 date quarters in sunburst pattern and dollop of buttermilk whipped cream.
-
38
Spoon tangerine granita into 6 small cups and place alongside.
