Mandarin Orange and Almond Tart

 Mandarin Orange and Almond Tart

8 Servings


½ cup vanilla yogurt

2 teaspoons fresh lemon juice

⅓ cup honey

1 large egg plus 2 large egg whites

¼ teaspoon almond extract 

½  teaspoon grated orange zest

½ teaspoon grated lemon zest

¾ cup all purpose flour

½ cup cornmeal

1 teaspoon baking powder

1 can (15 oz.) mandarin oranges, drained

¼ sliced almonds

Garnish: Raspberries


Preheat the oven to 350 degrees. Coat a 9 inch fluted tart pan with removable bottom with cooking spray.


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. 


Combine flour, cornmeal and baking powder in a small bowl. Gradually beat dry ingredients into the yogurt mixture until well blended.


Pour batter into the pan.  Arrange mandarin orange slices over the batter.  Sprinkle sliced almonds over the top of the oranges.  


Bake for 25-30 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from the pan.  


Slice tart and garnish with raspberries.  Tart can be served warm or at room temperature.



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Layered 4th of July Dip

Image
  Layered 4th of July Dip 16 oz. container  of softened or whipped cream cheese 1 cup sour cream 1 1/2  cups crumbled feta cheese divided 2 tbsp. Lemon juice 3/4 cup  basil pesto 6 oz. of chopped kalamata olives 1 16 oz. jar of roasted red bell peppers drained and chopped 2 cups fresh bocconcini sized mozzarella balls cut in half Combine cream cheese, feta cheese (reserve 1 tbsp), sour cream and lemon juice in a large bowl. You can use a hand mixer or standing mixer.  Mix until smooth and creamy. Spread one half of the cheese mixture into the bottom of a 9x13 pan. Spread all of the basil pesto evenly over the cheese mixture.  Top pesto layer with the remaining cheese. Spread evenly to cover pesto. Spread the chopped kalamata olives over the top of the dip into the upper left hand corner to make a square representing the stars. Arrange the drained chopped roasted bell peppers and sliced mozzarella balls on the dip into long rows alternating bell pepper rows ...
Read more

Steak Diane with a Creamy a Mushroom Sauce

Image
  2  four ounce beef tenderloins 3 tablespoons of extra virgin olive oil 1 cup sliced cremini or button mushrooms 2 tablespoons butter 1 peeled shallot, finely minced ¼  cup cognac 1 ½ cups beef broth ⅓ cup heavy cream 1 tablespoon worcestershire sauce 2 teaspoons Dijon mustard 2 tablespoons fresh parsley, chopped ½  teaspoon each salt and pepper 2 tablespoon fresh chives, chopped for garnish Season both sides of the tenderloins with the salt and pepper.  Set the meat aside to get to room temperature. Add the extra virgin olive oil to a large saute pan over high heat.  Once the oil is heated to smoking, add the beef loins and sear for 2 minutes.  Flip over and sear for another minute for medium rare.  Internal temperature should read 125 degrees.  Remove steaks to a plate and cover with foil to achieve  a final temperature of 130 degrees. In the same pan, add the mushrooms and saute for 6-8 minutes over medium high heat until browned. Ad...
Read more