Lemon-Olive Oil Tart
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...
Ingredients
- Crust
- 1½ cups all-purpose flour
- 5 tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons water
- ½ cup extra-virgin olive oil
- Filling
- 1 cup sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 3 large egg yolks
- 1 tablespoon grated lemon zest, zested and squeezed from 3 lemons
- ½ cup lemon juice, zested and squeezed from 3 lemons
- ¼ cup extra-virgin olive oil
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