Lemon–Olive Oil Tart

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Appears in Cook's Illustrated March/April 2019, America's Test Kitchen TV

Butter isn't always better. An unorthodox ingredient is the key to this simple, elegant, and brightly flavored tart

SERVES 8

TIME 1¼ hours, plus 2 hours cooling

has video

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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