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Lemon-olive oil tart is a perfect way to end your Easter celebration

Staff, America's Test Kitchen on

While most lemon tart recipes feature butter in both the crust and the filling, in this recipe we use extra-virgin olive oil to take some of the fuss out of your prep work.

Simply mix flour, sugar and salt with the oil and a little water until a soft dough forms; crumble it into the tart pan; press it into the sides and bottom; and bake it right away. There’s no rolling or chilling required!

Using olive oil in the filling as well allows the lemons’ acidity to shine through, allowing you to use a bit less juice than you’d need to enjoy the bright flavor if you had used butter instead. You also won’t lose any of the firmness or sliceability you’d expect in a tart, because the filling gets plenty of structure from the protein in the eggs.

Lemon-Olive Oil Tart

Serves 8

Notes: Use a fresh, high-quality extra-virgin olive oil here. Make sure that all your metal equipment — saucepan, strainer and whisk — is nonreactive, or the filling may have a metallic flavor.


For the crust:

1 1/2 cups (7 1/2 ounces) all-purpose flour

5 tablespoons (2 1/4 ounces) sugar

1/2 teaspoon table salt


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