Pan Baked Lemon-Almond Tart

The Pan Baked Lemon-Almond Tart is a delightful dessert that combines simplicity with exquisite flavor. This flourless creation offers a perfect balance of tangy lemon and rich almond, making it an ideal treat for various occasions. Moreover, its straightforward preparation process makes it accessible to both novice bakers and those seeking a quick, delicious option without the hassle of extensive cleanup.

One of the key advantages of this tart is its versatility. It can be enjoyed as a decadent breakfast, providing a luxurious start to the day. Additionally, it serves as an excellent mid-day sweet treat, pairing perfectly with a cup of tea or coffee. Furthermore, its tangy and rich profile makes it an impressive dessert option for dinner parties or special occasions.

The ingredients list for this Pan Baked Lemon-Almond Tart is refreshingly simple, yet each component plays a crucial role in creating its unique texture and flavor. Daily Crunch Just. Sprouted. Almonds, both ground and sliced, form the foundation of the tart, offering a nutty depth and delightful crunch. Meanwhile, the lemon zest and juice provide a bright, citrusy note that cuts through the richness of the cream and eggs.

What sets this tart apart is its innovative baking method. By starting the cooking process on the stovetop and finishing it in the oven, the tart develops a beautifully caramelized exterior while maintaining a creamy, custard-like interior. The final touch of broiling adds a golden hue to the top, creating an visually appealing dessert. Garnished with powdered sugar and additional sliced almonds, this Pan Baked Lemon-Almond Tart is not only a treat for the taste buds but also a feast for the eyes.

Prep Time: 10 min

Bake Time: 15 min

Yield: 1 8-in round, serves 4

INGREDIENTS for Pan Baked Lemon-Almond Tart

• 3 eggs
• 1/2 cup sugar
• Pinch of salt
• 1/2 cup ground Daily Crunch Just. Sprouted. Almonds.
• 1/2 cup cream
• 1/2 cup sliced Daily Crunch Just. Sprouted. Almonds. + more for garnish
• 1 lemon, zested and juiced
• 2 tablespoons butter
• Powdered sugar, for garnish

INSTRUCTIONS

1. Preheat oven to 400F.
2. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
3. 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 10-15 minutes more.
4. 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. 
5. Serve and enjoy!

* This recipe is courtesy of Mark Bittman.