Tangerine and Almond Shortbread Tart

Zest and juice tangerines. Set zest aside and transfer juice to refrigerator until chilled.

Line the bottom of a 10-inch round tart pan with removable bottom with a parchment paper round; butter parchment and set aside.

Place flour, confectioners' sugar, salt, butter, and tangerine zest in the bowl of a food processor; pulse to combine. Add 4 tablespoons chilled tangerine juice, one tablespoon at a time, until mixture begins to look like wet sand; continue pulsing until dough comes together.

Transfer dough to prepared tart pan and gently press dough into bottom of pan and up sides. Transfer to refrigerator and let chill for at least 1 hour and up to 4 hours.

Preheat oven to 375 degrees.

Place superfine sugar, brown sugar, honey, and 2 teaspoons tangerine juice in a medium heavy-bottomed saucepan over medium-low heat. Cook, swirling gently, until sugar and honey are melted. Continue cooking until mixture caramelizes, 5 to 7 minutes, brushing down the sides of the pan with a pastry brush dipped in any remaining tangerine juice or water to prevent crystallization.

Add heavy cream and increase heat to medium; bring mixture to a low boil and cook until thick and caramelized, 8 to 10 minutes. Remove from heat and stir in almonds; spread mixture into chilled tart crust.

Place tart pan on a rimmed baking sheet and transfer tart to oven; bake for 30 minutes. Decrease temperature to 350 degrees and bake until crust is browned, about 15 minutes more. Remove from oven and let tart cool completely. Remove tart from pan; remove bottom and parchment and serve with whipped cream; garnish with mint.