Almond lemon tart
VEGETARIAN / GLUTEN-FREE / SERVES: 6 / COST PER SERVING: $2
1 lemon, zest and juice
1/2 c cream
1/2 c sugar
10 oz almonds, sliced
2 tbl butter
powdered sugar for garnish
Takes about 25 minutes
Heat oven to 400 degrees. Grind half of the almonds into a meal. In a bowl, combine eggs, lemon, cream and sugar. Then add the ground almonds and most of the sliced almonds.
Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond batter to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set. Sprinkle with the remaining sliced almonds, then put pan in oven and finish cooking, about 20 minutes more.
When tart is done, let cool and then sprinkle with powdered sugar.
You might have guessed by now that I don't own a pie plate. I love this dessert because I can cook it in a cast iron pan. Also it's gluten free without tasting gluten free. Normally I'd say there is never too much butter, but in this case there is. You just need enough butter to coat the pan—more than that and all the butter will rise to the top while baking and prevent rising.