Lemon–Olive Oil Tart

Name: Lemon–Olive Oil Tart
Yield: Serves 8
Ingredients: 1 1/2 cups (7½ ounces/213 grams), all-purpose flour; 5 tablespoons (2¼ ounces/64 grams), sugar; 1/2 teaspoon, table salt; 1/2 cup, extra-virgin olive oil; 2 tablespoons, water; 1 cup (7 ounces/198 grams), 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

Desserts or Baked Goods
Fruit
Tarts
Holiday
Thanksgiving
Easter

By Andrea Geary ･ 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

Why This Recipe Works

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