How to Make It
Make the tart shell In a small bowl, whisk the flour, sugar and salt. Add the butter and, using your fingertips, blend it in until pea-size pieces remain. Stir in the ice water until the dough comes together; add another tablespoon if the dough seems too dry. Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick disk. Wrap in plastic; refrigerate for 1 hour.
On a lightly floured work surface, roll out the dough to an 8-by-18-inch rectangle, about 1/8 inch thick. Fit the dough into 13-by-4-inch fluted tart pan with a removable bottom. Trim the overhang. Cover with plastic wrap and freeze for 30 minutes.
Preheat the oven to 400°. Line the tart shell with parchment paper and fill with pie weights. Bake for 40 minutes, until set. Remove the paper and pie weights and bake for 10 minutes, until cooked through. Transfer to a rack and let cool completely.
Make the tangerine curd In a medium saucepan, whisk the tangerine zest with the citrus juices, sugar, egg yolks and salt. Cook over moderately low heat, stirring often with a spatula, until the curd is very thick but pourable, about 30 minutes. Strain through a fine sieve into a medium bowl and whisk in the butter. Scrape the curd into the tart shell and press a sheet of plastic wrap directly onto the surface. Refrigerate until set and chilled, 3 hours.
Make the whipped cream In a medium bowl, beat the cream with the confectioners’ sugar until medium peaks form. Dollop on top of the tart and serve.