Description
A rich, almondy flourless egg batter that forms its own crust when cooked, more reminiscent of a frittata than a tart…perfect for breakfast!
Ingredients
Scale
- 4 eggs
- 1/2 cup sugar
- 1/4 teaspoon kosher slat
- 1/2 cup almond flour
- 1/2 cup heavy cream
- 1/2 cup sliced almonds, plus 1/4 to 1/2 cup more for garnish
- 1 lemon, zested and juiced
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons butter
- Powdered sugar, to serve
ALMOND WHIPPED CREAM:
- 1/2 cup heavy cream
- 2 to 3 tablespoons confectioners’ sugar
- 1/2 teaspoon almond extract
- 1 tablespoon crème fraiche
Instructions
- Heat the oven to 400°. In a bowl, whisk the eggs and cream until combined. Add the sugar, salt, almond flour, sliced almonds, lemon zest and juice, and the extracts.
- Melt the butter in an 8-inch ovenproof skillet (nonstick if you have it and it’s oven-safe) over medium heat. Add the almond batter to the pan, ensuring it is distributed evenly. Cook the tart until the edges just begin to set, about 5 to 8 minutes. Put the pan into the oven for 10 minutes; when the timer sounds, scatter 1/4 cup of sliced almonds on top of the batter. Return to the oven for another 10 minutes, until the batter is completely set. Remove the tart from the oven and preheat the broiler. When hot, broil for approximately 1 minute or until just golden on top.
- While the tart cooks, add the heavy cream, confectioners’ sugar and almond extract to a small bowl. Using a handheld mixer, beat the cream for about 45 seconds until slightly thickened. Add in the crème fraiche and beat until soft peaks form. Store in the refrigerator until ready to use.
- When the tart is baked, allow to cool for at least 10 minutes to allow it to set up. Sprinkle with powdered sugar and extra sliced almonds, if desired. Serve with the Almond Whipped Cream.
Notes
Inspiration: Pan-Baked Lemon-Almond Tart by Mark Bittman on nytimes.com
- Category: Breakfast