![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZiHtGdYXau0eetI8DpTCkVNFrx4vti6X6IcxxoSJcdZ11DUQR0SYjrKntr8qDnGLpRp8TIb6WanJ9nNhb02dZ6rAbc-W2esMEy1H2r_lF-sNz4l9hFlUurnV3lYlXODwyT-o/s400/IMG_0296.jpg)
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."