Lemon-Olive Oil Tart

Special Equipment

• Fine-mesh strainer
• 9" Tart pan
• Rimmed baking sheet
• Rasp-style zester
• Medium saucepan
• Wire cooling rack

Preheat Oven

Preheat oven to 350°F

Ingredients

Crust

• 215g (8oz) all-purpose flour
• 65g (2oz) sugar
• 2.5 grams table salt
• 120ml extra-virgin olive oil
• 30ml (2 tbsp) water

Filling

• 200g (7oz) sugar
• 15g (1oz) all-purpose flour
• 1 gram table salt
• 3 large eggs plus 1 large yolks
• 15 ml grated lemon zest
• 120ml lemon juice (about three lemons)
• 60ml extra-virgin olive oil
• Clip on candy thermometer or instant-read thermometer

Method

Crust

1. Adjust oven rack to middle position and preheat oven to 350°F.
2. Whisk together:
   • flour
   • sugar
   • salt
3. Add olive oil and water; stir until a uniform dough forms.
4. Using your hands, crumble three-quarters of the dough over the bottom of the tart pan.
5. Using your fingers, press the dough to an even thickness over the bottom of the pan.
6. Crumble remaining dough and press into fluted sides of pan.
7. Place tart pan on a rimmed baking sheet and then bake until crust is deep golden brown’ and firm to touch, about 30 to 25 minutes, rotating half-way through baking.
8. Remove from oven.

Filling

10 minutes before crust is finished baking…

1. Whisk together in a medium saucepan:
   • sugar
   • flour
   • salt
2. Whisk in eggs and yolks until no streaks of egg remain.
3. Whisk in lemon zest and lemon juice.
4. Cook over medium-low heat, whisking constantly and scraping corners of the saucepan until mixture registers 160°F, about 5 to 8 minutes.

Combine, Strain, and Bake

1. Off heat, whisk in olive oil until incorporated.
2. Strain curd though a fine-mesh strainer set over a bowl.
3. Pour strained curd into warm tart shell.
4. Bake until filling is set and barely jiggles when pan is shaken, about 8 to 12 minutes.

Cool

1. Remove tart from oven and cool on a wire rack at least 2 hours.
2. Move tart to refrigerator and chill until firm, about 1 hour.
3. Remove outer tart-pan ring.
4. Slide a spatula between crust and tart pan bottom and carefully slide tart onto a serving platter.