- 1½ cups sugar
- 1½ cups water
- 1 T. lemon juice
- 1 t. cinnamon (optional)
- 1 T. butter
- 1 t. vanilla extract
- 1½ cups cream of wheat (hot cereal granules, not instant)
- 2 t. baking powder
- 1 cup sugar
- 1 cup raw, roasted almonds, chopped
- 6-8 oz. container Greek plain yogurt
Preheat oven to 375 F.
Syrup: Combine sugar, water, lemon juice and optional cinnamon and bring to a boil. Boil for an additional minute. Remove from heat. Add butter and vanilla extract. Set aside to cool.
Tart: Mix cream of wheat, baking powder, sugar, almonds and yogurt well with a spoon in that order. Dump mixture in buttered 9×13” pan. With wet fingers, spread mixture to cover all of pan with a smooth surface. Bake for 25 to 30 minutes or until tart is firm with lightly browned top. Darker edges are okay. Use a sharp knife and cut tart into 2-inch serving squares. Pour cooled syrup on top. Cover with foil, sealing the tart to absorb the syrup.
This tastes best the next day. It also freezes well.
Alexandra Lehman, Greenwood, Ind.