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Baked Lemon Almond Tart

The past several years, Rick and I have discovered the joys and benefits of almonds. We eat them as a snack, put them in our oatmeal or granola, and add them to salads. This new-found love reconnects me to my Mediterranean roots, since almonds have been used there for centuries as a staple, especially for pastries and beverages.


A Van Gogh painting of an almond tree in bloom.

4 eggs
½ cup sugar
Pinch of salt
½ cup ground almonds
½ cup sliced almonds and more for garnish

1 lemon, zest and juice
2 tablespoons butter
Powder sugar, for garnish

Preheat oven to 400 degrees.
Combine eggs, sugar, salt, ground almonds, sliced almonds, lemon zest and juice in a medium sized bowl.

Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting the pan to distribute the batter evenly.

Continue to cook the tart on the stovetop until the edges begin to set, and then put the pan in the oven for about 10 to 15 minutes.

When the tart is cooked through put under the broiler for one to three minutes or until golden on top.

Cool and sprinkle with powdered sugar and sliced almonds and serve.

(Adapted from The New York Times, October 7, 2009)

Buon appetito!