Lemon–Olive Oil Tart
By America's Test Kitchen · peteandgerrys.com
2 hrs 50 min8 servings
A bright lemon curd tart with an olive oil crust, baked in one pan without rolling or chilling.
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| prepAdjust oven rack to middle position and preheat to 350°F / 175°C | |||||||||
| 213 g all-purpose flour | Whisk flour, sugar & salt | Stir in oil & water until dough forms | Crumble & press into tart pan | Bake 350°F / 175°C, 30–35 min until golden | Pour into warm shell, bake 8–12 min until set | Cool completely on rack, at least 2 hrs | Remove ring, slide onto platter & serve | ||
| 64 g sugar | |||||||||
| 1/2 teaspoon table salt | |||||||||
| 120 ml extra-virgin olive oil | |||||||||
| 30 ml water | |||||||||
| 200 g sugar | Whisk sugar, flour & salt in saucepan | Whisk in eggs & yolks until smooth | Whisk in zest & juice | Cook over medium-low, whisking, 5–8 min to 160°F | Whisk in oil off heat | Strain through fine-mesh strainer | |||
| 16 g all-purpose flour | |||||||||
| 1/4 teaspoon table salt | |||||||||
| 3 large eggs, plus 3 additional yolks | |||||||||
| 1 tablespoon grated lemon zest | |||||||||
| 120 ml lemon juice | |||||||||
| 60 ml extra-virgin olive oil | |||||||||
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