LEMON CURD TART WITH OLIVE OIL

prep time:: 45 min
total time:: 4 hr

Makes 6 servings

Laura Blaylock

Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

ingredients

FOR TART SHELL
2 tablespoons almonds with skins, toasted and cooled
3/4 cup all-purpose flour
1/4 cup confectioners sugar
Pinch of fine sea salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 1/2 tablespoons fruity olive oil (preferably French)
FOR LEMON CURD
3 large lemons
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tablespoons fruity olive oil (preferably French)

directions

1
MAKE TART SHELL:
2
Preheat oven to 425°F with rack in middle.
3
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
4
Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
5
Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
6
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
7
MAKE CURD:
8
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
9
Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
10
Remove from heat and whisk in butter and oil until smooth.
11
ASSEMBLE TART:
12
Pour lemon curd into cooled shell and chill until set, at least 2 hours.

notes

EQUIPMENT: a 9-inch round tart pan with removable side; a small offset spatula. Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature. Assembled tart can be chilled up to 4 hours.

Source: Laura Blaylock