Pan-Baked Lemon-Almond Tart
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4eggs
- ½ to ¾cup sugar (according to personal taste)
- Pinch of salt
- ½cup ground almonds
- ½cup cream
- ½cup sliced almonds, more for garnish
- 1lemon, zest and juice
- 2tablespoons butter
- Powdered sugar, for garnish
Nutritional analysis per serving (4 servings)
483 calories; 32 grams fat; 13 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 36 grams sugars; 12 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
- Step 2
Melt butter in an 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 to 15 minutes more.
- Step 3
When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Private Notes
Comments
A review on something you haven't made isn't that helpful.
We made this with 1.5 cups of almond meal and 3 eggs - that's when the texture of the batter looked to be the right consistency. Also added some blueberries to the batter. After stovetop, cooked it for about 25 minutes in the oven until it was firmly set. Came out beautifully. Delish!
I made this with some alterations to overcome some of the problems other commenters have had. I mixed everything except the sliced almonds in a blender to make sure that it was well-mixed (to avoid scrambled egg texture/taste) and then stirred in the almonds last. I used half and half instead of full cream (to avoid the failure to set). I used a non-stick oven-safe pan so it did not stick. I also added a teaspoon of vanilla extract. Too lemony, but generally quite good! I think it needs salt.
I was so pleased with this recipe as a lemon dessert, I decided to try it as inspiration for breakfast. I significantly reduced sugar to 2T. Added chopped frozen cherries instead of lemon and lemon zest; replaced the cream w a 1/2 vanilla yogurt; added 1t almond extract; and replaced the ground almonds with course chopped oats. Topped with the sliced almonds and cooked as directed on the stovetop and finished in the oven. It was beautiful and delicious.
I made this almost as written and it turned out beautifully. My subs were minor and should not affect the result. I used only a scant 1/2 c sugar, almond milk instead of cream (that’s all I had); and added 3/4 t of almond extract. I did not adjust the almond flour ratio or blend anything as others have suggested. I made it as shown on the video w an 8 inch pan, starting on stove finish I g in a pre-heated oven, etc. it held together and was delicious. I will definitely make this again as it is a quick and relatively simple dessert. I think it would be great topped with berries.
Not really a fan of this recipe. I kinda tastes like lemon scrambled eggs.