Saturday, September 2, 2017

Almond Flour Tart #Recipe @PegCochran

This is a Mark Bittman recipe I discovered and decided to try.  Hubby loves sweets but also has to watch his carbs so I thought this cake would be perfect with the substitution of Splenda for sugar.  I also had blueberries on hand so I decided to live dangerously and threw those in!

I ended up making this again a couple of nights later--that's how much he liked it.  But then he likes anything with sugar in it so take that with a grain  These pictures are from the first time I made it--I thought my skillet was a little too big so the second time I used an 8" cake pan, and it turned out perfectly.


  • 4 eggs
  • ½ to ¾ cup sugar (according to personal taste) or substitute the same amount of your favorite artificial sweetener that can be used for baking
  • Pinch of salt
  • ½ cup ground almonds
  • ½ cup cream
  • ½ cup sliced almonds, more if you want to garnish the top of the cake
  • 1 lemon, zest and juice
  • 2 tablespoons butter
  • Powdered sugar for garnish

Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.

Melt butter in an 8-inch ovenproof skillet over low heat.

Add almond mixture to pan, tilting pan to distribute batter evenly. 

Continue to cook tart on stove top until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.

When tart is done, put it in broiler for about a minute or until just golden on top. Mine came out of the oven already quite golden so I skipped this step. Sprinkle with powdered sugar and sliced almonds.  

It doesn't look too pretty--my skillet was too 
big--but it was delicious!

Bon Appetit!

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  1. That looks so good! When you used the cake pan did you bake it in the oven the whole time? Or did you somehow still do part on the stove?

    1. Abby, I did it in the oven the whole time. It took a bit longer since it hadn't already set on the stove.

  2. Sounds delicious! Wonder if I have any almond flour in my pantry . . .

    1. You can put almonds into a blender or food processor and pulverize them. Just watch that you don't turn them i nut butter.

  3. Beautiful (according to my taste buds).
    Am I right that you added the blueberries into the batter (mixing gently, I suppose, to minimize breakage) before putting it all into the pan?

    1. Yes, Libby, that's how I did it. The second time I made it, I didn't have any more blueberries and it was also very good.

  4. Oh, that tart looks and sounds delicious! I'm on it!