Sunday morning the family came over for Easter Brunch. We weren’t a big crowd, health but there was enough food to feed a small army. I made those Baked Eggs with Chorizo and Gruyere I posted on Friday, cialis 40mg little tarts with vanilla honey goat cheese and raspberries, ascariasis and this Skillet Lemon Almond Tart. My mom brought a huge basket of breads and muffins, coconut bars and other assorted goodies. My mother-in-law brought fruit salad with orange-scented yogurt and cinnamon buns. And of course, the guamosas were flowing. After brunch, I thought I’d never be able to eat again. But that didn’t stop me from snacking on leftover cinnamon buns, fruit, cheese and salami later that night.
And about that tart, when I saw this recipe in the New York Times months ago I knew it would be wonderful. It’s full of things I just love: butter, almonds and lemon. I added one more thing I love: cardamom. This tart is perfect for the non-baker because it lessens the usually complex and tedious tasks of baking – weighing, measuring and leveling – down to something as simple as mixing together a frittata. Because this dessert is essentially just that – a sweet, almondy, lemony frittata. The most perfect accompaniment to a steaming cup of coffee with real cream. I recommend you make one as soon as possible.