Pan-Baked Lemon-Almond Tart

A review on something you haven't made isn't that helpful.

We made this with 1.5 cups of almond meal and 3 eggs - that's when the texture of the batter looked to be the right consistency. Also added some blueberries to the batter. After stovetop, cooked it for about 25 minutes in the oven until it was firmly set. Came out beautifully. Delish!

I am an accomplished cook. I followed the directions to a T, using a frying pan of the correct diameter and not attempting to increase amount of ingredients at all. The tart completely fell apart when I attempted to remove it from the pan (and not in simply a minor way). It looked awful, but tasted good. I will not make this recipe again. It needs a major revision.

I made this with some alterations to overcome some of the problems other commenters have had. I mixed everything except the sliced almonds in a blender to make sure that it was well-mixed (to avoid scrambled egg texture/taste) and then stirred in the almonds last. I used half and half instead of full cream (to avoid the failure to set). I used a non-stick oven-safe pan so it did not stick. I also added a teaspoon of vanilla extract. Too lemony, but generally quite good! I think it needs salt.

This delicious cake is known as a Tarta de Santiago all across the north of Spain. It is served at every meal in cafes and stenciled designs are made by placing a paper cut-out over the top, then sprinkling powder sugar. Thanks for publishing!

Tried to get a more firm texture by adding first a 1/2 cup more of almond meal, then a second 1/2 cup when the batter didn't feel right. In all, 1.5 cups of almond meal. It came our more firm (like a tart or heavier cake) and less like an egg dish that others have described. It could be sectioned without falling apart too. I would serve this as a brunch dish among other options, or as an afternoon treat with coffee or tea. I used only 1/2 cup of sugar and it was still plenty.

I made it with refrigerated canned coconut milk - the thick part, and it was delicious. With the lemon flavoring as the predominate flavor followed by almond, coconut is not a flavor you notice. Also, I added a splash of almond extract to bring up the almond flavor. I'll definitely do this again.

This is an informal cake, not a bakery cake with candles and fondant and tiers. It's something you make at the last minute to follow a lazy lunch. Nothing fancy. But SO delicious. You can substitute lemon with clementines or oranges. You can use pecans instead of almonds. You can add a little bit of cinnamon or vanilla. I've even used cornmeal or semolina instead of the almond meal! Some things are supposed to look homemade.

I did just about everything wrong on this one--and I'm keeping my mistakes! (1) No cream (didn't read the recipe carefully), so I used 1/2 cup of 2% Greek yogurt and cut the lemon juice by 1/2. I did use the 3/4 C. sugar. (2) Husband needed help "right now!" during the broiler portion, so the top looks like crème brulee, not "just golden." Got it easily out of the Cousances (Le Creuset) pan with a metal spatula, after cutting it into 6ths. Yum.

I actually made two substitutions almond milk for the cream and Splenda for the sugar. It turned out excellent. My husband who has cancer is on a low carb/ low sugar diet so with the substitutions I made can actually have this as a dessert. We both really liked it! Thank you

I have made this recipe twice in two different frying pans, one stainless with a copper bottom and one all aluminum. In both cases, I could not get the cake out of the pan without cutting it in triangles first. You might try a non stick pan if it is oven-safe-- or serve it in the frying pan for a rustic look.

Both times, I used a 10" pan instead of the 8" pan noted in the recipe and I increased the ingredients by half. In other words, use 1 1/2 times the recipe for a 10" pan.

Followed directions exactly. Crushed sliced almonds with a mortar and pestle for the ground almonds, which kept them somewhat more roughly textured. Left in the oven on the longer end of the time ranges listed. Based on other cooks' comments about the tart being difficult to get out of the pan, I chose to turn the oven off and leave skillet in the oven while I was gone for about an hour. Returned and removed skillet and let cool before transferring to a plate. Not eggy and no problems.

I just made this and it is very good. More like a pudding though the almonds give it a nice texture. I baked it like a german pancake...preheated the cast iron pan in a 400 degree oven then added butter til it melted and the egg batter. The batter sets up quickly around the edges so I just returned it to the oven for the 15 minutes. 1/2 cup of sugar was perfect and let the lemon come through. Very nice.

I've updated the recipe to include a range (1/2 to 3/4 cup), but in general, on our recipes, follow the written recipe and think of the video as a demo. I hope that helps!

I did this in my 8" cast iron and it was excellent. I was worried as the batter seemed too "liquidy" but the tart was just lovely. I'll probably lemon it up next time. One note: I made it with only pantry ingredients. I had almond flour, not fresh ground almonds. While almond flour is just ground almonds and it turned out well, I think next time I will do the almonds ground fresh as it might give the tart a slightly coarser texture. Really enjoyed it, as did everyone else!