Lemon Tart
For this lemon tart recipe, the olive oil brings a captivatingly sweet-tart, bittersweet, fruity, herbaceous, and floral flavor. Serve slices with a dusting of powdered sugar, fresh berries, whipped Greek yogurt, whipped labneh, or whipped cream.
Servings: 8
Equipment
Ingredients
For the Olive Oil Shortcrust Pastry
- 1 1/2 cups (180g) all purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon kosher salt
- 1 large egg
- 1/3 cup (80ml) extra virgin olive oil
For the Olive Oil Lemon Curd Filling
- 3/4 cup (120g) granulated sugar
- 1 tablespoon lemon zest (from 2 to 3 lemons)
- 1 tablespoon cornstarch
- 1/8 teaspoon kosher salt
- 4 large whole eggs
- 4 large egg yolks
- 1/2 cup (120ml) fresh lemon juice (from about 4 lemons)
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) extra virgin olive oil
Instructions
- Get ready: Preheat the oven to 350°F.
- Mix the dough: In a large bowl, combine the flour, granulated sugar, and salt. Add the egg and olive oil and stir with a spatula or a wooden spoon until the dough comes together.
- Line the tart: Use your fingers to press the dough into an even layer on the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.
- Bake the crust: Bake the crust for 30 minutes, or until golden brown. I like to set the tart pan in a rimmed baking sheet as I find it’s easier to handle with oven mitts than the tart pan on its own. Remove the crust from the oven and let it sit in the pan on a wire rack while you finish making the filling.
- While the crust is baking, make the olive oil lemon curd filling: In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar, infusing the sugar with the zest’s flavorful oils. Add the cornstarch and salt and whisk to combine. Add the whole eggs and egg yolks and whisk until smooth. Pour in the lemon juice and whisk to combine.
- Cook the filling: Pour the lemon mixture into a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens, 8 to 10 minutes. If you have a candy thermometer, the lemon curd should register between 160°F and 170°F. Take the pan off the heat.
- Season the filling: Off the heat, whisk in the vanilla extract and olive oil. Whisk until the oil has emulsified completely into the lemon curd.
- Strain (optional): For an extra smooth filling, pour the lemon curd through a fine mesh strainer set over a bowl to remove the lemon zest and any lumps.
- Bake the lemon tart: Pour the filling into the baked crust and smooth the top with a spatula. Bake for 10 minutes, or until the filling is set with barely a jiggle in the center when the pan is gently shaken.
- Cool: Let the tart cool completely on a wire rack, for at least 2 hours. The filling will set further as the tart cools.
- Chill (optional): For a firmer filling and cleaner slices, chill the tart in the refrigerator for at least 2 hours before serving.
- Serve: Serve at room temperature or cold.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- Storage: Cover loosely with plastic wrap and store in the fridge for up to 3 days.
- The olive oil shortcrust is a little crumblier than a traditional butter shortcrust pastry. Because this makes it difficult to roll out, I make it easy and just press the dough directly into the pan.
Nutrition
Calories: 411.3kcal | Carbohydrates: 45.5g | Protein: 7.4g | Fat: 22.6g | Saturated Fat: 4.1g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 14.7g | Trans Fat: 0.01g | Cholesterol: 199.5mg | Sodium: 153.8mg | Potassium: 91.2mg | Fiber: 0.8g | Sugar: 25.6g | Vitamin A: 280IU | Vitamin C: 6.9mg | Calcium: 33mg | Iron: 1.9mg
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