Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
Cooks' notes:
Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
Assembled tart can be chilled up to 4 hours.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
47 Mother’s Day Desserts for a Sweet Celebration
Strawberry shortcake, chocolate desserts, and a showstopper of a cheesecake to complete your Mother’s Day feast.37 Classic Easter Recipes From the Pages of Gourmet
Start with creamy deviled eggs, and you can’t go wrong.49 Elegant French Desserts for a Parisian Pastry Experience at Home
All the cream puffs, soufflés, and tarts to *ooh la la* over.53 Lemon Desserts to Brighten Your Day
Pucker up for these lemony sweets.The 51 Best Dessert Recipes From *Gourmet*
These classic *Gourmet* recipes have stood the test of time.The Best and Brightest Lemon Recipes
Pucker up—these recipes put lemon front and center.Olive Oil Is the Star In These 41 Recipes
It's the key to garlicky confit chicken and moist lemon cake—is there anything olive oil can't do?Seven Ways to Tell If Your Olive Oil Is Fake
Don't get ripped off.15 Ways to Use Fruit Curd
Once you've [perfected your fruit curd technique](http://make-hard.today/expert-advice/how-to-make-lemon-curd-step-by-step-gallery), the possibilities for using it are endless.
