Lemon Olive Oil Tart

Summer is a great time for lemon tart, don't you think? I love the fresh acidic taste and custardy smoothness of the lemon curd and the buttery tenderness of the crust. Wait--there's no butter in the crust? Well, no. Cooks Illustrated has developed this simple and quick olive oil crust. The curd is also made with olive oil, so the whole dessert is could maybe be considered a health food, right? Well, maybe not, besides a little whipped cream makes a nice accompaniment if you don't mind shattering that illusion. If you don't have a tart pan with removable bottom, you could also make this in a deep pie dish or individual ramekins.

Lemon Olive Oil Tart

From Cooks Illustrated

Serves 8

For the crust:

1 1/2 c white flour

5 Tblsp sugar

1/2 tsp salt

1/2 c extra virgin olive oil

2 Tblsp water

For the curd:

1 c sugar

2 Tblsp flour

1/4 tsp salt

3 eggs

3 egg yolks

1/2 c lemon juice (3 lemons - zest them first)

1 Tblsp lemon zest

1/4 c extra virgin olive oil

Preheat oven to 350 degree with rack in the middle position.

Make the crust by combining the flour, sugar and salt in a medium bowl. Mix well and add oil and water. Stir until well mixed. With your fingers, press three-quarters of the dough into the bottom of a 9" tart pan with removable bottom. Press to an even thickness. Press the remaining quarter of the dough into the sides of the tart pan, pressing firmly into the corners and up the sides. Place the tart pan on a rimmed baking sheet and bake for 25 minutes or until the crust is golden--not as dark as in the photo above.

While the crust bakes, start making the curd. In a non-reactive medium saucepan combine the sugar, flour and salt off-heat. Add the eggs and yolks and whisk well. Add the lemon juice and zest. Put the pan over low heat, whisking constantly and scraping the bottom and edges until the mixture thickens slightly and registers 160 degrees, about 5-8 minutes. 

Take the pan off the heat and whisk in the olive oil. Strain the curd through a wire mesh strainer over a bowl, pressing with a spoon to push all the curd through. (Also check the underside of the strainer for more of the precious curd.) 

Pour the curd into the baked crust. Bake 8-10 minutes. Cool for 2 hours on a wire rack, then keep chilled until served.