Tangerine pie in the oven

Step-by-step cooking

1. Step 1:

   

   How to make a tangerine pie? First, prepare the tangerines yourself. Choose sweet, juicy and fragrant tangerines. Preferably not very large. It is very important that the skin fits snugly to the pulp.

2. Step 2:

   

   Wash and dry the tangerines thoroughly. Cut one tangerine in half and squeeze out the juice.

3. Step 3:

   

   Cut the remaining tangerines right in the peel into not very thin circles.

4. Step 4:

   

   Melt the butter in a frying pan over medium heat.

5. Step 5:

   

   Add sugar.

6. Step 6:

   

   Lay out the tangerine circles, pour in the tangerine juice and simmer all together, stirring, for about 5 minutes. You can skip the process of stewing tangerines altogether and put fresh circles of fruit in the mold. But in stewed form, tangerines turn out softer and tastier.

7. Step 7:

   

   Transfer the tangerine slices to a baking dish lined with parchment and greased with butter. The diameter of my form is 18 cm, but you can also take a form of 20-22 cm. But keep in mind: the thinner the layer of dough, the more likely it is that it will quickly turn brown on top, and inside it will remain unpeeled, especially in places of contact with tangerines. The remaining juice in the pan can be used as a sauce for pancakes, fritters. Or add to the dough.

8. Step 8:

   

   Now prepare a fragrant dough. The butter should be at room temperature, so take it out of the refrigerator in advance. Take sour cream with a fat content of 20-25%.

9. Step 9:

   

   In a bowl, combine the soft butter and sugar. Beat with a mixer on high speed until the sugar dissolves. At this stage, if desired, you can mix the cooled fragrant tangerine mixture remaining after stewing tangerines.

11. Step 10:

    

    Enter the eggs one by one, beating the mass after each.

12. Step 11:

    

    Pour in the sifted flour, baking powder, ground cinnamon and mix with a mixer at low speed. When adding tangerine juice from the pan, increase the amount of flour by 1-2 tbsp. l .

13. Step 12:

    

    Add sour cream and mix again.

14. Step 13:

    

    You will get a viscous, fragrant and tender dough. It is worth noting that this is a cupcake dough with a decent amount of butter, so the finished cake will turn out slightly moist, with a delicate velvety structure.

15. Step 14:

    

    Spread the dough evenly over the tangerines and smooth with a spatula. Bake the pie in a preheated oven to about 180 ° C for about 45 minutes until golden brown. To prevent the tangerine juice from dripping to the bottom of the oven, put a piece of foil or parchment under the mold. Depending on the diameter of your mold, the dough layer will be thicker or thinner. Plus, the baking time will change: the thinner the dough layer, the faster it will bake. Therefore, do not throw the pie in the oven unattended

16. Step 15:

    

    You can keep the pie in the cooling oven for another 10 minutes. Cool the finished cake slightly and turn it over on a platter so that the tangerines are on top.

17. Step 16:

    

    Before serving, you can decorate the cake as you wish. I additionally decorated with fresh tangerine plates, pomegranate seeds, mint leaves and a little powdered sugar.

18. Step 17:

    

    This is how the pie looks in the cut. The dough next to the fruit may be a little more moist, and it is necessary, because the fruits secrete juice during baking. When cutting the pie, juice is released from the tangerines, which also slightly impregnates the dough. Thanks to this, your pie will turn out to be very delicate in taste and texture. Bon appetit!