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.
Not really a fan of this recipe. I kinda tastes like lemon scrambled eggs.
I baked this yesterday after reading comments. Used 1/2 cup sugar and 3/4 cup almond flour & added almond extract. Baked in oven for 19 minutes at 400* . No stovetop, no broiler. This is even better the next day . Will make again and might add a scoop of protein powder. Delicious with fresh strawberries.
WARNING: I am about to be that person everyone loathes on NYT Cooking but hear me out. Usually when I read comments and people have had to completely change the recipe to make it work I close it out and continue my search. For this one though I paused. If you make the ratio adjustments suggested: 1.5 cups almond meal to 3 eggs and a tsp of vanilla extract and it comes out beautifully. I found a half cup of sugar too sweet still and will take it down to 1/4 next time. I used a cast iron skillet, melted the butter on the stovetop and then added the mixture with the adjusted ratio as stated above. Once it began to set on the stove 10 min) I added half a cup of blueberries and slivered almonds. I then put it in the oven at 400 for 15 more minutes, sprinkled with Demerara sugar and broiled for 3. You have to let it cool for 30 minutes or it will fall apart. My family loved it and I will definitely make it again. The original ratios in the recipe are way off.