Every Thursday on the Good Food Blog we share a recipe from our archives.
Chef and author Amelia Saltsman is a fan of the tangelo, which are a cross between tangerines (mandarins) and grapefruits. Tangelos are easy to identify by their little button tops which make peeling quick work. She first shared this recipe for Tangelo Squares on March 4. 2006.
Keep reading for the full recipe…
For the crust:
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 sticks (1/2 pound) cold unsalted butter, cut into half-inch pieces
For the filling:
- 4 eggs
- 1- 1/2 cup granulated sugar
- zest of two tangelos
- 1/2 cup tangelo juice
- 1/4 cup Meyer lemon juice
- 1 tablespoon Grand Marnier
- 4 tablespoons flour
Preheat oven to 350 degrees. In a mixing bowl, stir together the powdered sugar, two cups flour and salt. Add the butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse cornmeal. Pat the mixture into the bottom and up sides of a 9 x 13 pan. Bake in center of oven until just lightly golden, 20-25 minutes.
Meanwhile whisk together the eggs, granulated sugar, zest, tangelo and Meyer lemon juices, Grand Marnier and 4 tablespoons flour until very well blended, about one minute. Pour the filling over the crust and return the pan to the oven until the filling is set, 15-20 minutes. Cool completely before cutting. Makes 24 2-inch by 2 and one half-inch squares.