Home » Passover Pan-Baked Lemon-Almond Tart

Passover Pan-Baked Lemon-Almond Tart

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This is the perfect quick breakfast treat during Passover. Flourless and lovely. It’s fresh lemon and toasted almonds wonderfully compliment each other in a light and delicious way. You won’t even miss your morning muffin or danish when you try this! Happy Passover.

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Passover Pan-Baked Lemon-Almond Tart

 

 

Ingredients

 

4 eggs

1/2 cup sugar

Pinch of salt

1/2 cup almond flour

1/2 cup cream

1/2 cup sliced almonds

1 lemon, zest and juice

1 teaspoon vanilla

1/2 teaspoon almond extract

2 tablespoons butter

Powdered sugar, for garnish

 

Directions

 

Heat oven to 400 degrees F.

In a bowl, combine eggs, sugar, salt, almond flour, cream, lemon zest and juice.

Melt butter in an 8-inch 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. Once it is set, sprinkle sliced almonds on top. Put pan in oven and finish cooking, about 15 to 20 minutes.  Sprinkle with powdered sugar when ready to serve.

*** This is a very thin tart so don’t panic.

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