Pan-Baked Lemon Almond Tart
A quick crustless lemon and almond tart cooked in a frying pan and browned under the grill.
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Method
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Equipment
- mixing bowl
- whisk
- 20 cm ovenproof frying pan
- oven gloves
- small sieve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 507 kcal |
| Protein | 12.8 g |
| Carbohydrate | 39.4 g |
| of which sugars | 34.5 g |
| of which free sugars | 32.2 g |
| Fat | 35.1 g |
| of which saturates | 13.3 g |
| Fibre | 3.1 g |
| Salt | 0.3 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 4 large eggs
- 120 g caster sugar use up to 150 g if you like it sweeter
- 0.5 g fine sea salt or table salt a pinch
- 50 g ground almonds
- 120 ml single (light) cream
- 45 g flaked almonds, plus 10 g to finish
- 1 unwaxed lemon, zest and juice
Pan
- 30 g unsalted butter
To finish
- 12 g icing sugar about 1 tbsp
- 1
Batter. heat the oven to 200 °C (180 °C fan). Whisk the eggs, sugar, salt, ground almonds, cream, 45 g flaked almonds and the lemon zest and juice together.
- 2
Start on the hob. melt the butter in the pan over low heat. Once the foam settles, pour in the batter and tilt to spread it, then cook until the edges begin to set. Keep the heat low so the base doesn’t scorch.
- 3
Finish in the oven. bake 10-15 min, until set in the middle.
- 4
Brown. slide under a hot grill for about 1 min, until just golden. Watch it closely; it colours in seconds.
- 5
Serve. dust with icing sugar, scatter the last almonds over and serve warm in wedges.
Storage
Best eaten warm. Chill leftovers for up to 1 day.
