Lemon Olive Oil Tart

Happy Monday, friends!  I hope you are doing well.  I shared my afternoon snack over on IG recently and wanted to share the recipe for this yummy treat with y’all.  It’s so easy that even Presley can follow the recipe, and I love that it has olive oil in the crust.  Delicious and the perfect flavor for summer. Try it, and you will love it! Enjoy!

INGREDIENTS

Crust

  • 1½ cups all-­purpose flour
  • 5 tablespoons sugar
  • ½ teaspoon salt
  • 2 tablespoons water
  • ½ cup extra-­virgin olive oil

Filling

  • 1 cup sugar
  • 2 tablespoons all-­purpose flour
  • ¼ teaspoonsalt
  • 3 large eggs plus 3 large yolks
  • 1 tablespoon grated lemon zest plus ½ cup juice, zested and squeezed from 3 lemons
  • ¼ cup extra-­virgin olive oil

INSTRUCTIONS

  1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add oil and water and stir until uniform dough forms. Using your hands, crumble three-quarters of dough over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan, then press crumbled dough into fluted sides of pan. Press dough to even thickness. Place pan on rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking.
  2. For the filling: About 5 minutes before crust is finished baking, whisk sugar, flour, and salt in medium saucepan until combined. Whisk in eggs and yolks until no streaks of egg remain. Whisk in lemon zest and juice. Cook over medium-low heat, whisking constantly and scraping corners of saucepan, until mixture thickens slightly and registers 160 degrees, 5 to 8 minutes.
  3. Off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over bowl. Pour curd into warm tart shell.
  4. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely on wire rack, at least 2 hours. Remove outer metal ring of tart pan. Slide thin metal spatula between tart and pan bottom, then carefully slide tart onto serving platter. Cut tart into wedges, wiping knife clean between cuts if necessary, and serve. (Leftovers can be wrapped loosely in plastic wrap and refrigerated for up to 3 days.)

5 thoughts on “Lemon Olive Oil Tart

  1. Love your blog/instagram and am very envious of your new home! Just my style! Could you please give me more info on the pillow, tray, mug and the cover (tablecloth?) in the photo of your Lemon Olive Oil Tart? Have not made the tart yet but looking forward to it! Thank you!

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I love to hear from you! Leave a comment here! :) XO Narci

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