Pan-Baked Lemon-Almond Tart

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 1 Lemon, zest and juice

Refrigerated
- 4 Eggs

Baking & Spices
- 1 Powdered sugar
- 1 Pinch Salt
- 1/2 cup Sugar

Nuts & Seeds
- 1/2 cup Almonds, ground
- 1/2 cup Almonds

Dairy
- 2 tbsp Butter
- 1/2 cup Cream

Time
Cook: 20M

Found on cooking.nytimes.com

Description

This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert. Featured in: Cake, Tart, Frittata: Call It The New Baking.

Directions

Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice. 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. 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.

Nutrition

408 calories; 26 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 33 grams sugars; 8 grams protein; 215 milligrams cholesterol; 146 milligrams sodium

Serves: 4 servings
Cook Time: PT20M

cooking.nytimes.com

330 0 2017-08-01 10:03:54

Title:	Pan-Baked Lemon-Almond Tart Recipe
Descrition:	This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.

Pan-Baked Lemon-Almond Tart

Produce
- 1 Lemon, zest and juice

Refrigerated
- 4 Eggs

Baking & Spices
- 1 Powdered sugar
- 1 Pinch Salt
- 1/2 cup Sugar

Nuts & Seeds
- 1/2 cup Almonds, ground
- 1/2 cup Almonds

Dairy
- 2 tbsp Butter
- 1/2 cup Cream

The first person this recipe

cooking.nytimes.com

330 0

Found on cooking.nytimes.com

Site Name

NYT Cooking

Site Title

Pan-Baked Lemon-Almond Tart Recipe

Site Description

This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.

Pan-Baked Lemon-Almond Tart

Pan-Baked Lemon-Almond Tart Recipe

This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.

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