Serves 6.

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon grated lemon peel
1/2 cup (1 stick) chilled butter, cut into small pieces
1 large egg, lightly beaten

Filling
8 small tangerines
1/3 cup granulated sugar
1/2 cup (1 stick) butter, cut into small pieces
4 large egg yolks
2 large eggs

Topping and Garnish
4 (11 ounce) cans mandarin orange segments,
    drained and patted dry
Candied orange peel strips
Sprigs of fresh mint

In a large bowl, mix together flour, sugar and lemon peel.

Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Add egg, 1 tablespoon at a time, tossing with a fork until a soft dough forms. Shape into a disk, wrap in plastic wrap and chill for 45 minutes.

To prepare filling, squeeze juice from tangerines; strain juice. Grate peel from 4 tangerines.

In a medium saucepan, cook tangerine juice, sugar and tangerine peel over medium heat until sugar dissolves. Stir in butter, egg yolks and eggs. Reduce heat to low; cook filling, stirring constantly, until thickened, 15 minutes. Chill completely.

Preheat oven to 375 degrees F.

Press dough into bottom and up sides of a 14 x 4-inch tart pan with a removable bottom. Prick several times with a fork. Line with aluminum foil; fill with pie weights or dried beans.

Bake crust for 20 minutes. Remove foil and weights. Bake until golden, 15 minutes more. Transfer pan to a wire rack to cool completely. Remove sides of pan.

Pour filling into prepared crust; smooth top. Arrange orange segments over filling. Garnish with candied orange peel strips and mint sprigs.