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, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Tarts

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

SERVES8

TIME1¼ 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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