Pie with canned tangerines
12 servings
100 minutes
Mandarin pie is a delicate and fragrant dessert infused with citrus notes. Its origins trace back to European cuisine, where fruit pies have always held a special place. This pie combines the softness of buttery dough with the refreshing tartness of lemon and the sweetness of mandarins. During baking, the fruits slightly caramelize, creating a rich flavor. It is perfect for a cozy family tea time or festive gatherings. The lemon syrup soaking the pastry makes it especially juicy, while powdered sugar gives it a finished look. This pie can be served as an independent dessert or with vanilla ice cream to enhance the contrast of flavors.
1
Grate the lemon zest, then squeeze the juice from the fruit into a separate cup.
- Lemon: 1 piece
2
Beat the softened butter, sugar, zest, and vanillin. Add the eggs.
- Butter: 250 g
- Sugar: 250 g
- Lemon: 1 piece
- Vanillin: 1 piece
- Chicken egg: 4 pieces
3
In a separate container, mix flour with baking powder and combine with the egg mixture. Cut 1/3 of the fruits and mix with the dough.
- Wheat flour: 400 g
- Baking powder (raising agent): 2 teaspoons
- Canned mandarin segments: 3 jars
4
Place the prepared mixture on a baking sheet lined with parchment paper, and top with the remaining mandarins. Bake for about an hour at 180 degrees.
- Canned mandarin segments: 3 jars
5
Mix lemon and tangerine juices and soak the pie with them. Before serving, sprinkle it with powdered sugar.
- Lemon: 1 piece
- Canned mandarin segments: 3 jars
- Icing sugar: 2 tablespoons
