Recipe courtesy of Gale Gand
Show: Sweet Dreams
Save Recipe Print
Tangerine Tea Cakes
Total:
55 min
Prep:
35 min
Cook:
20 min
Yield:
50 tea cakes
Total:
55 min
Prep:
35 min
Cook:
20 min
Yield:
50 tea cakes

Ingredients

Directions

Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Perfect Iced Tea

Recipe courtesy of Food Network Kitchen

Fruit-Infused Cold-Brew Tea

Recipe courtesy of Geoffrey Zakarian

Lemon Cake

Recipe courtesy of Ina Garten

Salmon Cakes

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Dump Cakes

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories