Lemon Curd Tart with Olive Oil

Name: Lemon Curd Tart with Olive Oil
Yield: Makes 6 servings
Ingredients: 2 tablespoons almonds with skins, toasted and cooled; 3/4 cup all-purpose flour; 1/4 cup confectioners’ sugar; Pinch of fine sea salt; 1/2 stick (4 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk; 3 1/2 tablespoons fruity olive oil, preferably French; 3 large lemons; 3/4 cup granulated sugar; 2 teaspoons cornstarch; 2 large eggs plus 2 large yolks; 1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes; 2 tablespoons fruity olive oil, preferably French; Special equipment: 9-inch round tart pan with removable bottom; small offset spatula

November 7, 2012

Even if you consider yourself a cook and not a baker, you can manage this recipe from Les Petits Farcis in Nice, France. The shortbread-like almond crust is a pleasingly rich base for the delicate custard. Try using Meyer lemons or adding minced rosemary to the crust.

Recipe notes

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