Method
- 1
Preheat the oven to 350°F. Oil a 9-inch fluted tart pan with removable bottom.
- 2
In a large bowl, beat together yogurt, lemon juice, honey, egg, egg whites. and almond extract until blended. Gently stir in orange and lemon zests.
- 3
Combine flour, cornmeal, and baking powder in a small bowl. Gradually stir dry ingredients into the yogurt mixture until well blended.
- 4
Pour batter into the pan. Arrange mandarin orange slices over the batter. Sprinkle sliced almonds over the top of the oranges.
- 5
Bake for 25-30 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from the pan.
- 6
Tart can be served warm or at room temperature.
From the farm's kitchen
View the original recipe