This recipe comes from cookbook author extraordinaire Mark Bittman (you should check out his books) and is a tart in the loosest sense of the word-it’s baked in a skillet and has no crust or filling, so to speak. It’s a rich, almondy batter that forms its own crust when cooked, more reminiscent of a frittata than a tart. This contains no flour so it is perfect for the gluten-free folks out there. Serve with a dollop of almond whipped cream and call it breakfast!
[tasty-recipe id=”33758″]
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