Easy Skillet Lemon Almond Cardamom Tart

Sunday morning the family came over for Easter Brunch. We weren’t a big crowd, health but there was enough food to feed a small army. I made those Baked Eggs with Chorizo and Gruyere I posted on Friday, cialis 40mg little tarts with vanilla honey goat cheese and raspberries, ascariasis and this Skillet Lemon Almond Tart. My mom brought a huge basket of breads and muffins, coconut bars and other assorted goodies. My mother-in-law brought fruit salad with orange-scented yogurt and cinnamon buns. And of course, the guamosas were flowing. After brunch, I thought I’d never be able to eat again. But that didn’t stop me from snacking on leftover cinnamon buns, fruit, cheese and salami later that night.

And about that tart, when I saw this recipe in the New York Times months ago I knew it would be wonderful. It’s full of things I just love: butter, almonds and lemon. I added one more thing I love: cardamom. This tart is perfect for the non-baker because it lessens the usually complex and tedious tasks of baking – weighing, measuring and leveling – down to something as simple as mixing together a frittata. Because this dessert is essentially just that – a sweet, almondy, lemony frittata. The most perfect accompaniment to a steaming cup of coffee with real cream. I recommend you make one as soon as possible.

[print_this text=’Print Recipe’]Easy Skillet Almond Tart
Adapted from Mark Bittman’s Pan-Baked Lemon-Almond Tart.

7 large eggs
1 cup cane sugar
1/2 tsp. salt
1 cup ground almonds (measure it out after you grind!)
1 cup cream
1 cup sliced almonds, more for garnish
1 tsp. ground cardamom
1 lemons, zest and juice
3 tbsp. unsalted butter
Powdered sugar, for garnish

Preheat the oven to 400° and set a 10 – 12 inch skillet over low heat (about 3 on the dial).

In a large bowl, whisk together all of the ingredients except for the butter and powdered sugar. Melt the butter in the pan. Once it stops bubbling, pour the batter into the skillet. Continue to cook on low heat until the eggs are just set.

Carefully transfer the skillet to the oven and cook for another 15 minutes, or until the eggs are totally set and the edges are browned.

Remove from heat and let cool before transferring to a serving dish. Sprinkle with extra slivered almonds and dust with powdered sugar.

Makes about 10 – 12 servings. [/print_this]