Pan-Baked Lemon-Almond Tart

from  The New York Times 

submitted by Madeline Brown 

preparation time: 20 minutes 

serves 4 

 

4 eggs 

½ to ¾ cup sugar (according to personal taste) 

Pinch of salt 

½ cup ground almonds 

½ cup cream 

½ cup sliced almonds, more for garnish 

1 lemon, zest and juice 

2 tablespoons butter 

Powdered sugar, for garnish 

 

Heat oven to 400 degrees F. In a medium 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.