Pan-Baked Lemon-Almond Tart: Perfect For Mother's Day

Recipe by Mark Bittman, New York Times food journalist.

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. 

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. 

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.

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. 

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.

 

Pan-Baked Lemon-Almond Tart

Recipe by Mark Bittman, NY Times  

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:

Best of the Weekend
Wow Us Wednesday
Wake Up Wednesday
Share Your Style 
 Home and Garden Thursday
Simple and Sweet Friday
Foodie Friday 
Let's Get Real  
Tweak It Tuesday
The Scoop
Treasure Box Tuesday 
 Lou Lou Girls Fabulous Party