I love Lemon Tarts. They are always so distinct and palate cleansing after a hearty dinner. I like them more than anything chocolatey for sure. This one uses olive oil and less butter (though there is some) and lots and lots of meyer lemon juice. Here’s a trick to boost the lemon flavor: add just a touch of cream of tartar. It’s sort of like putting the lemon flavor on steroids.
Ingredients
For the crust
1 1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoons kosher salt
1 teaspoon sugar
1/2 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
For the filling
4 to 6 Meyer lemons (3/4 cup juice, 1 tablespoon zest)
1 1/2 cups sugar
2 large eggs plus 3 yolks
1 1/2 teaspoons cornstarch
1/2 teaspoon cream of tartar
Pinch of fine sea salt
4 tablespoons cold butter, cut into cubes
1/4 cup extra-virgin olive oil
1 tablespoon limoncello
To garnish
fresh raspberries
basil leaves
confectioners’ sugar
Directions
Pre-heat oven to 325F.
In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the olive oil, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it.
Transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough. Let chill in the refrigerator for 20 minutes.
Remove crust from the refrigerator, line with foil and pie weights. Bake for 30-35 minutes, then remove the foil and weights and bake for an additional 15 minutes, until golden brown.
While the crust is baking, prepare the lemon curd: Grate a tablespoon zest from the lemons and set aside. Squeeze the lemons to yield 3/4 cup juice. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks and lemon zest, cornstarch, cream of tartar and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. Remove from heat and strain into a bowl. Add in the limoncello. Whisk in butter and olive oil.
When the pastry is ready, take it out of the oven and carefully pour the lemon curd onto the base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold. About an hour before you are ready to serve, take the tart from the refrigerator and garnish with the raspberries and basil. Dust tart with powdered sugar and serve.
