Bittman’s Pan-Baked Lemon Almond Tart

I’m not quite sure about this egg-based tart. I love Mark Bittman; anything he makes is gold to me. But I’m still contemplating this Pan-Baked Lemon Almond Tart. I thought I’d get over it, but a day later, I’m still contemplating.

Bittman’s recipe is very, very easy. Just beat it all together and pour into a hot pan. After a few minutes, you pop the pan into the oven until set and golden. But I took many, many liberties with the ingredients in this tart and perhaps that’s what has me contemplating… I mean, it was good but not marvelous. Bittman is consistently marvelous… marvelous like this, and this, and especially this! But then again, it could have been my ingredient swaps. Let me explain.

Instead of sugar, I used agave nectar. (Who needs sugar?!)

Instead of cream, I used soy milk creamer. (I know, gasp!)

Instead of sliced almonds, I used slivered almonds. (Ugh!)

I think the sweetness was right, as was the look of the egg-ground almonds-creamer cake. But I know I made a big boo-boo with the slivered almonds. They were just too darn heavy and, as you can see, sunk in a few key places. Like the center. Not even piles of powdered sugar could disguise that error. Believe me, I tried.

You try it, and let me know what you think. (I still love you, Mark Bittman. And while I will likely make substitutions to your recipes again – I often do with success – I’ll do as you say the next time I make this specific tart…)