Taten with tangerines

Carefully cut five tangerines into circles 3-5 mm thick.
On a fine grater, wipe the zest from four tangerines, squeeze the juice out of the fruit.
Puree three peeled tangerines in a blender.
Boil water in a saucepan with sugar. Let it boil for five minutes at medium heat, then add mugs of tangerines.
Close the saucepan with a lid and keep for 20 minutes, caramel should form.
After 20 minutes, carefully put the circles of tangerines on a plate.
Pour the tangerine juice and the juice of half a lemon into a saucepan, boil it all over medium heat. Boil the syrup and juice for 10 minutes and set aside to cool.

Prepare the dough.
Separate the whites from the yolks.

Rub the softened butter with the remaining granulated sugar, add the tangerine zest.
Then gradually add the yolks (one at a time).

Then add corn grits and chopped walnuts.
Then alternately add yogurt, tangerine puree, whipped into a strong foam proteins to the dough.

Cover the split form with parchment and grease with butter.
Then carefully lay out the caramel tangerines and a little syrup that was left in the plate from them, put it on top
dough (it's a little thin).
Bake for about 60-70 minutes at a temp. of 160 degrees.

Check readiness with a wooden skewer.
Remove the finished cake without flour from the oven, let it cool completely, since the hot pie does not hold its shape and it cannot be transferred to a dish.

Open the mold and gently turn the tangerine pie onto a plate.
Pour a small part of the syrup and let it soak.
Add the remaining syrup to the sliced pieces of pie.