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