Lemon Olive Oil Tart

Crust Ingredients:

1 ½ cups all-purpose flour

5 tbsp sugar

½ tsp salt

2 tbsp water

½ cup extra virgin olive oil

Filling ingredients:

1 cup sugar

2 tbsp all-purpose flour

¼ tsp salt

3 large eggs

3 large egg yolks

1 tbsp grated lemon zest plus ½ cup juice zested and squeezed from 3 lemons

¼ cup extra virgin olive oil

Equipment:

2 bowls (one large, one medium)

Whisk

Rubber spatula

9-inch round tart pan with removable bottom

Rimmed baking sheet

Oven mitts

Cooling rack

Medium saucepan

Instant read thermometer

Fine mesh strainer

Chef's knife

Preheat oven to 350F In a medium bowl whisk together the flour, 5 tablespoons sugar, and ½ teaspoon salt. Add the water and ½ cup olive oil and stir together with a rubber spatula until uniform.

Press dough into a 9 inch round tart pan. Bake for 30 to 35 minutes, until golden brown.

Meanwhile make the filling. In a medium saucepan, whisk together 1 cup sugar, 2 tablespoons flour and ¼ teaspoon salt. Add eggs and yolks and whisk smooth. Add lemon juice and zest. Cook 5-8 minutes to 160 degrees or until small bubbles form. Remove from heat and slowly whisk in the oil. Strain through a fine meshed strainer directly into tart crust (or into a bowl if the crust is not yet ready, then transfer to crust)

Bake for 8 to 12 minutes, until filling is set. Cool before removing from tart pan.

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