1. Adjust a shelf in your oven to one of the lower positions. Heat oven to 350°F. 2. Lightly coat a 6 cup souffle dish with nonstick cooking spray. Add a tbsp or so of sugar to the dish, shaking to coat sides and bottom evenly; tap out excess. 3. Place egg whites, cream of tartar and salt in a medium-size bowl. 4. Zest 2 tsp of the peel from the tangerines. Juice all of the fruit for 3/4 cup. 5. In a small saucepan, melt butter over medium-high heat. Whisk in flour, then gradually whisk in juice and bring to a boil. Boil 3 minutes; remove from heat. Beat egg yolks in a large bowl until light in color, about 3 minutes. Beat in 1/2 cup of the sugar until fluffy, about 2 minutes. Whisk in tangerine zest and a spoonful of the thickened juice. Stir in remaining thickened juice from saucepan. 6. With clean beaters, beat whites until foamy. Beat in remaining 1/4 cup sugar until medium-stiff peaks form. Fold half of the whites into the yolk mixture just until combined, then fold in remaining whites. Scrape into prepared dish. 7. Bake at 350° for about 40 minutes, or until souffle is puffed and browned (do not open oven door). Dust top with confectioners’ sugar and serve. ---------------------------------------------------------------------------
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