Post by kickingfrog on Jan 29, 2011 10:12:17 GMT
Frying-pan lemon almond tart recipe
Arabella's tart: between a clafoutis and an Italian almond cake.
By Annie Bell
Serves 6
4 medium eggs
120g caster sugar
45g ground almonds
120ml single cream
45g flaked almonds
the finely grated zest and juice of 1 lemon
30g unsalted butter
icing sugar for dusting
crème fraîche to serve
Heat the oven to 210C/gas mark 7. Beat the eggs in a large bowl. Add the sugar, a pinch of salt, the ground almonds, cream, flaked almonds, lemon zest and juice. Beat well to mix. Melt the butter in a 20cm frying-pan with an ovenproof handle over a low heat. When the foam subsides and it is sizzling nicely, add the almond mixture, tilting the pan so it spreads evenly. Cook until the edges begin to set, then bake for about 15 minutes. It should be nicely browned, so if necessary pop it under the grill for a moment or two longer. Leave to cool, then transfer to a dish using a palette knife. Sprinkle with just a little icing sugar and serve with crème fraîche.
www.telegraph.co.uk/foodanddrink/recipes/7847486/Frying-pan-lemon-almond-tart-recipe.html
Arabella's tart: between a clafoutis and an Italian almond cake.
By Annie Bell
Serves 6
4 medium eggs
120g caster sugar
45g ground almonds
120ml single cream
45g flaked almonds
the finely grated zest and juice of 1 lemon
30g unsalted butter
icing sugar for dusting
crème fraîche to serve
Heat the oven to 210C/gas mark 7. Beat the eggs in a large bowl. Add the sugar, a pinch of salt, the ground almonds, cream, flaked almonds, lemon zest and juice. Beat well to mix. Melt the butter in a 20cm frying-pan with an ovenproof handle over a low heat. When the foam subsides and it is sizzling nicely, add the almond mixture, tilting the pan so it spreads evenly. Cook until the edges begin to set, then bake for about 15 minutes. It should be nicely browned, so if necessary pop it under the grill for a moment or two longer. Leave to cool, then transfer to a dish using a palette knife. Sprinkle with just a little icing sugar and serve with crème fraîche.
www.telegraph.co.uk/foodanddrink/recipes/7847486/Frying-pan-lemon-almond-tart-recipe.html