Pan-baked Lemon-Almond Tart: last minute dessert!

Even if you find out friends are stopping by in half an hour for coffee, you can still present them with a sweet little something by the time they arrive. This pan-baked tart can be whipped in less time than it takes to read this post and the fresh lemony flavor, combined with a bit of almond crunchiness is very pleasing. So, just in time for the week-end here is the “minimalist” recipe from the New-York Times.  Perfect for the no-fuss baker! and for SWEETTABLESCAPES too!!



You’ll need:

  • 4 eggs
  • 1/2 cup sugar
  • Pinch of salt
  • 1/2 cup ground almonds
  • 1/2 cup cream
  • 1/2 cup sliced almonds, more for garnish
  • 1 lemon, zest and juice
  • 2 tablespoons butter
  • Powdered sugar, for garnish


Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.      IMG_7163IMG_7164
Melt butter in an 8-inch ovenproof skillet over low heat; IMG_7162when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. IMG_7165Continue 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.IMG_7166IMG_7167
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.
4 servings

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