Pan-baked Lemon-Almond Tart
I spent a few hours today doing last minute shopping at the mall and picking up a few items from Trader Joe's. On my days off so far I have been quite productive in the mornings and totally lazy in the afternoons. I spend my mornings doing housework, cooking, and shopping while my afternoons are spent watching online movies or reading. Is this what I can expect for retirement?
After our left-over dinner of curry and rice tonight we had pan-baked lemon-almond tart for dessert. This comes from The Minimalist, Mark Bittman, of the New York Times. You can also watch his video here. It was easy to make and quite delish - will definitely make again.
Pan-Baked Lemon-Almond Tart
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
1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
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. 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.
Serves 4.
I served this almost as soon as it came out of the oven which was not the smart thing to do. It fell apart as I plated it which is why there isn't a picture of it. Let it cool down before serving.
After our left-over dinner of curry and rice tonight we had pan-baked lemon-almond tart for dessert. This comes from The Minimalist, Mark Bittman, of the New York Times. You can also watch his video here. It was easy to make and quite delish - will definitely make again.
Pan-Baked Lemon-Almond Tart
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
1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
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. 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.
Serves 4.
I served this almost as soon as it came out of the oven which was not the smart thing to do. It fell apart as I plated it which is why there isn't a picture of it. Let it cool down before serving.