Monday, October 12, 2009
Pan-baked Lemon-Almond Tart: A Dessert Frittata?
I'm still trying to clean up and organize my "studio" (which seems to have proliferated far and wide) but ya gotta eat. I tried this NY Times recipe (there's a cute video--be sure to watch it but use the measurements in the recipe) last week and taste-tested it for dessert with the Wednesday quilters. It was quick and easy.
My first outing was not without its problems: I used a 10-inch pan because for some reason I didn't think I could use a non-stick pan in the oven; and as Kathy said, don't take your eye off it when it is under the broiler... I repeated it for Saturday breakfast with an 8-inch non-stick pan--much better: it makes a thicker tart and much easier to get out of the pan. We both loved it. I think it's a keeper. I toasted the almonds and be sure to use extra sliced almonds on top. A little crunch is a good thing. As Mark Bittman says, it's great for "a decadent breakfast, a new twist on a classic coffee cake, or a last-minute dessert."