Lemon–Olive Oil Tart

Name: Lemon–Olive Oil Tart
Yield: Serves 8
Ingredients: 1 1/2 cups (7½ ounces), all-purpose flour; 5 tablespoons (2¼ ounces), sugar; 1/2 teaspoon, table salt; 1/2 cup, extra-virgin olive oil; 2 tablespoons, water; 1 cup (7 ounces), sugar; 2 tablespoons, all-purpose flour; 1/4 teaspoon, table salt; 3 , large eggs plus 3 large yolks; 1 tablespoon, grated lemon zest plus ½ cup juice (3 lemons); 1/4 cup, extra-virgin olive oil

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Appears in Cook's Illustrated March/April 2019

Desserts or Baked Goods

Fruit

Tarts

SERVES8

TIME1¼ hours, plus 2 hours cooling

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WHY THIS RECIPE WORKS

Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour, sugar, and salt with the oil and a little water until a soft dough form...

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