Name: Lemon Curd Tart With Olive Oil
Cook time: 45 min
Total time: 4 hr
Yield: Makes 6 servings
Ingredients: 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); 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); a 9-inch round tart pan with removable side; a small offset spatula

Lemon curd tart with two slices removed alongside plates serveware.

Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell

Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

Cooks' notes:

Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
Assembled tart can be chilled up to 4 hours.

Recipe information

Total Time
4 hr
Yield
Makes 6 servings

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)

Equipment:

a 9-inch round tart pan with removable side; a small offset spatula

Preparation

Make tart shell:
Step 1
Preheat oven to 425°F with rack in middle.
Step 2
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.
Step 3
Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
Step 4
Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
Step 5
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
Make curd:
Step 6
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
Step 7
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.
Step 8
Remove from heat and whisk in butter and oil until smooth.
Assemble tart:
Step 9
Pour lemon curd into cooled shell and chill until set, at least 2 hours.