Have you ever tried a new recipe and it knocked not one,
but both of your socks off after ONE bite?
Well, this is one of those recipes.
I'm sock-less.
No socks.
No socks.
Bare feet.
One taste, and I was raving how this just may be...
The Best Thing I've Ever Made.
And I mean that from the bottom of my tart.
Ba-dump-bump.
And I mean that from the bottom of my tart.
Ba-dump-bump.
Aside from the fact that this tart is delicious,
I'm giddy with the fact that this beautiful
breakfast-dessert-brunch-snack-whatever-whenever is ridiculously easy,
and takes a mere 20 minutes from start to finish.
Mix, Cook, Bake. Eat.
breakfast-dessert-brunch-snack-whatever-whenever is ridiculously easy,
and takes a mere 20 minutes from start to finish.
Mix, Cook, Bake. Eat.
Voila.
Even though I've just convinced you how simple it is,
I recommend that you watch this 4-minute video on how to prepare it,
if only to prove to you what a cinch this recipe really is.
Don't let that quick preparation fool you.
Even though I've just convinced you how simple it is,
I recommend that you watch this 4-minute video on how to prepare it,
if only to prove to you what a cinch this recipe really is.
Don't let that quick preparation fool you.
This is a very impressive tart, and your guests will think you are
even more oh-so-talented than you are.
It's actually more custardy than cakey...
more like the consistency of a quiche.
I made it for breakfast,
although it's also a great afternoon snack with a cup of tea.
And it is a perfect brunch dessert...
why not try it for Mother's Day?
Now that I've finished it, I can't stop thinking about it.
Why is that?
Because absence makes the tart grow fonder, of course!
Once you make this, you'll want to make it again and again.
even more oh-so-talented than you are.
It's actually more custardy than cakey...
more like the consistency of a quiche.
I made it for breakfast,
although it's also a great afternoon snack with a cup of tea.
And it is a perfect brunch dessert...
why not try it for Mother's Day?
Now that I've finished it, I can't stop thinking about it.
Why is that?
Because absence makes the tart grow fonder, of course!
Once you make this, you'll want to make it again and again.
Pan-Baked Lemon-Almond Tart
Yield: 4 servings
4 eggs
1/2 cup sugar
Pinch of salt
1/2 cup ground almonds
1/2 cup cream
1/2 cup sliced almonds, more for garnish
1 lemon, zest and juice
2 tablespoons butter
Powdered sugar, for garnish
Preheat oven to 400°
In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
Melt butter in 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly.
Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10-15 minutes more.
When tart is done, put it in broiler for about a minute until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve immediately.
If you make this tart...and I strongly advise that you do...
I've got only one piece of advice.
Hold on to your socks.
Linking With:
Amy, your pan baked lemon almond tart has melted my heart! Lemon and almonds, the perfect duo of deliciousness, and the easy peasy prep takes the cake! Thanks for great pics and always entertaining words!
ReplyDeletePoppy
This looks so good Amy! I just bought a bag of lemons yesterday and was wondering what I was going to do with them. I think I know.
ReplyDeleteI LOVE this recipe--and two of my favorites---lemon and almonds. Hoooo Boy! I am saving this to try...xo Diana
ReplyDeleteYou had me at lemon!! And then easy!! I love recipes like this because you can pass them off for so many occasions! Will be trying this!
ReplyDeleteWell I love lemon and almond ...
ReplyDeleteAll the best Jan
Well I love lemon and almond ...
ReplyDeleteAll the best Jan
I am trying to look "skinny and twenty" by a class reunion in June. Oh, well - nothing wrong with "fat and happy". Cannot wait to make this! Thanks for sharing...
ReplyDeleteYou've convinced me, Amy!
ReplyDeleteFrom the bottom of my tart,
Dewena
Oh wow! That looks heavenly. I love how pretty it is too. Thanks for sharing the recipe. I think you have persuaded me to give this one a try.
ReplyDeleteOh boy Amy - that looks delicious and sounds easy enough to make! Mother's day brunch for sure - thanks for sharing this recipe. Hanging on to my socks!
ReplyDeleteI love lemony desserts, and this looks so wonderful! I may have to give up the usual chocolate for Mother's Day, and try this instead! :)
ReplyDeleteI love almonds and I love lemon, I think they taste even better together. On my to-try list!
ReplyDeleteYum! This is beautiful and it sounds delicious! I can't wait to give it a try:)
ReplyDeleteI'm pinning this Amy, and I'm definitely going to give this a try. Love anything with lemons.
ReplyDeleteThe look of it reminds me a little bit of Italian cheesecake. Can you tell me exactly where is the short video you referred to?
This looks AMAZING....must try it!
ReplyDeleteYou come up with the best recipes. This is going on my next party list! Yummy.
ReplyDeleteThanks for the recipe step by step. I will try it tonight and let you know.
ReplyDeleteHugs,
FABBY
I’m loving this! I’m always so impressed by your masterpieces. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on tonight at 7. Happy Monday! Lou Lou Girls
ReplyDeleteHi Amy!
ReplyDeleteThanks for the great lemon cake recipe again! It came fabulous, I love, love it. I have it posted and named you too.
A question: 'What size pan do you use?' I think mine didn't come out to high, or is it ok. I love it as dessert with ice-cream too.
Hugs,
FABBY
Hi Fabby, glad you love the recipe! I'm glad you asked about the pan. Somehow, I did omit it from the recipe :( The original calls for an 8-inch pan, but mine was a little smaller...maybe 6-7 inches?
DeleteThank you so much Amy!!! Now I get it. I like it better like yours, a little thicker!
ReplyDeleteHave a great weekend.
FABBY
I really like your idea....:)
ReplyDeleteAmy, this looks absolutely yummy! I love lemon deserts. I just pinned this! Have a great weekend.
ReplyDeleteMelissa
This sounds wonderful, and you've convinced me I need to make it ASAP! :) Yum!
ReplyDeleteDid I read that someone used almond meal instead of the ground almonds? If so, what amount?
ReplyDeleteThank you!
Hi, I don't know about using almond meal instead. You might want to click on the link to the original recipe from Mark Bittman at the NY Times, and ask your question there. Sorry I can't help you with that!
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ReplyDeleteWhich cream do you recommend?
ReplyDeleteCan you substitute Almond Milk for the cream if I want it non dairy?
ReplyDeleteI honestly don’t know, as I don’t use almond milk, so I’m not familiar with its properties. My guess is that the cream and eggs is what gives it the custard-like consistency, and almond milk may not yield the same results. If you do decide to give it a try, please let me know! I’m curious as to how it comes out!
DeleteCan you make this in a cast iron skillet?
ReplyDeleteI have never tried it, but I would guess it would be fine. I’d just watch the cooking time carefully, as the pan may heat quickly.
DeleteThanks! I'm going to try it!
DeleteCan I make this in a 9" tart pan?? instead of a pan.
ReplyDeleteHi Rita, no, I don’t think you can make this in a tart pan. It really needs to cook in a pan over a flame. Have a great weekend!
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