{"slug":"lemon-olive-oil-tart","collection":"recipes","is_recipe":true,"visibility":"public","title":"Lemon-Olive Oil Tart","description":"A bright, silky lemon curd tart with a tender press-in olive oil crust that bakes to a deep golden brown.","body_md":"\n## Special Equipment\n\n-   Fine-mesh strainer\n-   9\" Tart pan\n-   Rimmed baking sheet\n-   Rasp-style zester\n-   Medium saucepan\n-   Wire cooling rack\n\n## Preheat Oven\n\nPreheat oven to 350°F\n\n## Ingredients\n\n### Crust\n\n-   215g all-purpose flour\n-   65g sugar\n-   2.5 grams table salt\n-   120ml extra-virgin olive oil\n-   30ml (2 tbsp) water\n\n### Filling\n\n-   200g (7oz) sugar\n-   15g all-purpose flour\n-   1 gram table salt\n-   3 large eggs plus 1 large yolks\n-   15 ml grated lemon zest\n-   120ml lemon juice (about three lemons)\n-   60ml extra-virgin olive oil\n-   Clip on candy thermometer or instant-read thermometer\n\n## Method\n\n### Crust\n\n1.  Adjust oven rack to **middle position** and preheat oven to\n    **350°F**.\n2.  Whisk together:\n    -   flour\n    -   sugar\n    -   salt\n3.  Add **olive oil** and **water**; stir until a uniform dough forms.\n4.  Using your hands, crumble **three-quarters** of the **dough** over\n    the bottom of the **tart pan**.\n5.  Using your fingers, press the dough to an even thickness over the\n    bottom of the pan.\n6.  Crumble **remaining dough** and press into **fluted sides** of pan.\n7.  Place tart pan on a **rimmed baking sheet** and then bake until\n    crust is **deep golden brown**' and **firm to touch**, about **25 to 30 minutes**, **rotating half-way** through baking.\n8.  Remove from oven.\n\n### Filling\n\n**10 minutes before crust is finished baking**...\n\n1.  Whisk together in a **medium saucepan**:\n    -   sugar\n    -   flour\n    -   salt\n2.  Whisk in **eggs** and **yolks** until no streaks of egg remain.\n3.  Whisk in **lemon zest** and **lemon juice**.\n4.  Cook over **medium-low** heat, whisking constantly and scraping\n    corners of the saucepan until mixture registers **160°F**, about **5\n    to 8 minutes**.\n\n### Combine, Strain, and Bake\n\n1.  Off heat, whisk in **olive oil** until incorporated.\n2.  Strain curd though a fine-mesh strainer set over a bowl.\n3.  Pour strained curd into warm tart shell.\n4.  Bake until filling is set and barely jiggles when pan is shaken,\n    about **8 to 12 minutes**.\n\n### Cool\n\n1.  Remove tart from oven and cool on a wire rack at least **2 hours**.\n2.  Move tart to refrigerator and chill until firm, about **1 hour**.\n3.  Remove outer tart-pan ring.\n4.  Slide a spatula between crust and tart pan bottom and carefully\n    slide tart onto a serving platter.\n\n\n## Notes\n\n- **Unit repair (2026-07-30):** the ounce figures in this recipe were placeholders, not conversions — everything between 14g and 40g had been written \"(1oz)\" and everything between 43g and 65g \"(2oz)\". The gram weights are correct and unchanged; only the bogus ounce fragments are removed. Where a spoon or cup measure sat in the same parentheses it is kept, since that one is real.\n\n\n- **Typo fix (2026-07-30):** the crust bake time read \"about 30 to 25 minutes\", a descending range. Reordered to 25–30 minutes; neither figure changed.\n","draft":false,"servings":"8","prep_time":"20 minutes","cook_time":"45 minutes","total_time":"3 hours 5 minutes","created_at":"2020-04-28T19:21:29Z","updated_at":"2026-07-30T22:19:16.317414Z","categories":["dessert"],"tags":["Lemon","Olive Oil"],"methods":["Baked"],"themes":["Vegetarian"],"ingredients":[{"section":"Crust","items":["-   215g all-purpose flour","-   65g sugar","-   2.5 grams table salt","-   120ml extra-virgin olive oil","-   30ml (2 tbsp) water"],"parsed":[{"raw":"-   215g all-purpose flour","qty":215,"unit":"g","item":"all-purpose flour"},{"raw":"-   65g sugar","qty":65,"unit":"g","item":"sugar"},{"raw":"-   2.5 grams table salt","qty":2.5,"unit":"g","item":"table salt"},{"raw":"-   120ml extra-virgin olive oil","qty":120,"unit":"ml","item":"extra-virgin olive oil"},{"raw":"-   30ml (2 tbsp) water","qty":30,"unit":"ml","item":"water"}]},{"section":"Filling","items":["-   200g (7oz) sugar","-   15g 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"],"parsed":[{"raw":"-   200g (7oz) sugar","qty":200,"unit":"g","item":"sugar"},{"raw":"-   15g all-purpose flour","qty":15,"unit":"g","item":"all-purpose flour"},{"raw":"-   1 gram table salt","qty":1,"unit":"g","item":"table salt"},{"raw":"-   3 large eggs plus 1 large yolks","qty":3,"item":"large eggs plus 1 large yolks"},{"raw":"-   15 ml grated lemon zest","qty":15,"unit":"ml","item":"grated lemon zest"},{"raw":"-   120ml lemon juice (about three lemons)","qty":120,"unit":"ml","item":"lemon juice"},{"raw":"-   60ml extra-virgin olive oil","qty":60,"unit":"ml","item":"extra-virgin olive oil"},{"raw":"-   Clip on candy thermometer or instant-read thermometer","item":"Clip on candy thermometer or instant-read thermometer"}]}],"servings_int":8,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:19:38.473922Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}