Pan-Baked Lemon-Almond Tart

By Mark Bittman

Pan-Baked Lemon-Almond Tart
Craig Lee for The New York Times
Total Time
20 minutes
Rating
4(5,144)
Comments
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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

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

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

  2. 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.

  3. 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.

Ratings

4 out of 5
5,144 user ratings
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Comments

Joan

A review on something you haven't made isn't that helpful.

Elisa

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!

Katherine

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.

Teresa

I always swap out greek yogurt for cream and it works beautifully.

Nabeela Sausan

This recipe needs an update. Using 3 egg and 1 cup of almond flour made for a much better pancake batter , and less of egg textures . Also try using almond or lemon extract for extra flavour boost .

Katie

Made it with 1 1/2 cups of almond flour like some other commentators recommended. Came out moist and pudding-like. I turned the oven off after 20 minutes and left it in there another 30 more

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