Yield: one 10" tart.

CUSTARD:
2 cups fresh-squeezed Sunkist
Mandarin juice
1/4 lb. butter
1/4 cup fresh-squeezed Sunkist lemon juice
5 eggs
1 cup sugar
4 Tbsp. cornstarch

TART:
1 10" tart shell, baked (pie dough recipe follows)
1 layer of vanilla sponge cake, cut to fit 10" tart shell
24 Sunkist Mandarins, peeled, sectioned, white pith removed
1/4 cup apricot glaze, warm

PIE DOUGH:
4 oz. sweet butter
8 oz. vegetable shortening
1/4 cup sugar
pinch of salt
1 lb. all-purpose flour
1 cup ice water

In a heavy-bottom saucepan, combine all custard ingredients, except for glaze. Bring to a boil over low heat, stirring well until mixture is thick and creamy. Cool custard in a bowl over an ice bath, then put 3/4 of the custard in tart shell. Place sponge cake over custard, and top with remaining 1/4 custard. Arrange Mandarin sections in a circle on top of custard. Brush with warm glaze.

For Pie Dough: In bowl of mixer, combine butter, shortening, sugar and salt. Using the paddle attachment, mix until soft and creamy. Add flour, scraping the side of the bowl. Add the water and mix on low speed only for a few seconds, or until incorporated. Do not overmix.

Refrigerate and use cold.

Photo Credit: SUNKIST GROWERS
Recipe Provided by: Allen Susser, Chef Allen's, Aventura, Fla.