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.

Recent Posts

See All

Carrot Cupcakes

Ingredients- vegetable oil spray 2 1/2 cups all-purpose flour 1 1/4 tsp baking powder 1 tsp baking soda 1 1/4 tsp ground cinnamon 1/2 tsp salt 1/2 tsp ground nutmeg 1 1/2 cups vegetable oil 1 1/2 cups

Jam Thumb Print Cookies

Ingredients- 1 cup + 2 tbsp all-purpose flour 1/4 tsp salt 1/4 tsp baking soda 1/8 baking powder 6 tbsp unsalted butter cut into 6 pieces and softened 1/3 cup sugar 3 tbsp creme

Berry Scones

Ingredients- 1 cup frozen mixed berries (or 1 cup frozen berries of your choice) 1 tbsp confectioner's sugar 1 1/2 cups all-purpose flour (plus extra for the counter) 6 tbsp unsalted butter cut into 1