Categories: Recipes

Baked Lemon Almond Tart

by Paola Malpezzi-Price - Tuesday, July 27, 2010

The past several years, Rick and I have discovered the joys and benefits of almonds. We eat them as a snack, put them in our oatmeal or granola, and add them to salads. This new-found love reconnects me to my Mediterranean roots, since almonds have been used there for centuries as a staple, especially for pastries and beverages.


A Van Gogh painting of an almond tree in bloom.

4 eggs
½ cup sugar
Pinch of salt
½ cup ground almonds
½ cup sliced almonds and more for garnish

1 lemon, zest and juice
2 tablespoons butter
Powder sugar, for garnish

Preheat oven to 400 degrees.
Combine eggs, sugar, salt, ground almonds, sliced almonds, lemon zest and juice in a medium sized bowl.

Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting the pan to distribute the batter evenly.

Continue to cook the tart on the stovetop until the edges begin to set, and then put the pan in the oven for about 10 to 15 minutes.

When the tart is cooked through put under the broiler for one to three minutes or until golden on top.

Cool and sprinkle with powdered sugar and sliced almonds and serve.

(Adapted from The New York Times, October 7, 2009)

Buon appetito!

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Paola Malpezzi-Price - Paola Malpezzi-Price was co-founder of ExperiencePlus! Specialty Tours, and now advisor to Monica and Maria Elena as they run ExperiencePlus! Bicycle Tours. Paola retired in May 2014 from being the Chair of the Foreign Languages and Literature department and teaching French literature and culture, Italian literature and culture in translation and Women's Studies courses at Colorado State University. She has published two books: Lucrezia Marinella and the "Querelle des Femmes" in Seventeenth-Century Italy (2007) and Moderata Fonte - Women and Life in Sixteenth-century Venice (2003), both by Fairleigh Dickinson University Press.

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