Tangerine pie in a fresh tangerine oven

6 servings
1 hour 20 min

How do you make a tangerine pie in the oven out of fresh tangerines? Fast and easy! Tangerines go sweet, juicy and fragrant. Preferably not very large. Take the top grade flour. Eggs need large selection. Turn on the oven 180 degrees beforehand.

Wash the tangerines thoroughly. Remove the zest from one mandarin using a grater.

Peel and halve the remaining tangerines.

Brush the bottom of the baking tin with butter and sprinkle with 2 tbsp sugar. Lay the tangerine halves sliced down. I have a shape with a diameter of 21 cm.

Peel the remaining mandarin, from which the zest was previously removed, put in the bowl of a blender. Add the eggs and salt. Beat everything until smooth and many air bubbles appear.

Wipe the resulting mixture through a sieve into a bowl.

In a bowl of egg-tangerine puree, add the vegetable oil, water, remaining sugar and tangerine zest. Mix everything thoroughly with a whisk until homogeneous.

Pour in the flour sifted with baking powder and stir again until smooth. Thanks to sieving, the flour will be saturated with oxygen, and the finished pie will turn out to be bulkier and more airy. The dough should be viscous, but fluid. Add some more flour if needed.

Pour the dough into the tin over the tangerines. Bake the cake in the oven preheated to 180 ° C for about 40-50 minutes. The exact time depends on your technique and the total thickness of the pie.

Turn the finished tangerine pie onto a dish so that the tangerines are on top and serve. Enjoy your meal!