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Title: Pan-Baked Lemon-Almond Tart
Categories: Pastry, Nuts, Citrus
Yield: 4 servings
4 lg Eggs
3/4 c Sugar
pn Salt
1/2 c Ground almonds
1/2 c Cream
1/2 c Sliced almonds; more for
- garnish
1 Lemon; zest & juice
2 tb Butter
Powdered sugar; garnish
Set oven @ 400ºF/205ºC.
In a bowl, combine eggs, sugar, salt, ground almonds,
cream, sliced almonds, lemon zest and juice.
Melt butter in an 8" 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.
By: Mark Bittman
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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