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 am an accomplished cook. I followed the directions to a T, using a frying pan of the correct diameter and not attempting to increase amount of ingredients at all. The tart completely fell apart when I attempted to remove it from the pan (and not in simply a minor way). It looked awful, but tasted good. I will not make this recipe again. It needs a major revision.
Is it best to ground raw almonds or roasted almonds for this and other almond pie and tart recipes? I am planning to make a pecan pie with almonds subbed for pecans.
Used my smallest non-stick pan, which is what it looks like he was using at the beginning of the video, which gave it the height he mentioned but made it take about 25 minutes to bake - at which point the top was browned nicely so I skipped the broiler step. I used 1/2 cup sugar, it was plenty sweet with the powdered sugar as well. I used almond meal and toasted the sliced almonds first, and put them on top at the end, not in the batter. Patience required to get it out of the pan. Very easy.
We LOVED it. I substituted Splenda (only 1/2 cup) for the sugar. And went with the almond flour for the batter. BUT, I had trouble getting it out of the pan after the broiler. Usually my 8” non-stick pan works great, never having to use butter etc for eggs and the like. Any suggestions?