I’m actually not sure if this is normal but I bake with my friends constantly. Jackie, one of my college baking buddies and music-playing friend* recommended this recipe the other night over dinner and clearly I made it as soon as possible. I’m suffering fruit withdrawal. Ugh, winter.
When Jackie first told me that this tart had olive oil in it I’m pretty sure my jaw dropped. Full disclosure: I was almost to the bottom of a (large) glass of red wine at a bar so it’s possible this was an overreaction but I mean, come on, olive oil? The olive oil flavor is subtle and I probably didn’t need to be nervous about adding the amount indicated in the recipe. Nonetheless, I’m a chicken, so the recipe below reflects what I actually did (less than I was supposed to). The combination of lemon and olive oil is clearly an excellent choice.
*[below] Jackie plays piccolo while I photograph our shadows at marching band practice before a Columbia football game in 2010. I have no idea which team we were playing but I’m certain we lost. Well, the band always wins. But the team definitely lost.
The entire tart came together quickly; while the oven was pre-heating I pressed the tart crust into the tart pan (this took about 5 minutes) and was a bit tricky. My hands may be permanently butter-coated but I think the crust was well worth the effort: flakey and light, and just a bit almond-y. The sweet almond crust balanced the tart lemon curd.
Adapted from Gourmet 2008
2 tablespoons roasted almonds with skins
3/4 cup flour
1/4 cup confectioner’s sugar
Pinch of salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 1/2 tablespoons fruity olive oil (I used what we had lying around from Fairway. Worked great.)
3 large or 4 small lemons
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1 1/2 tablespoons fruity olive oil
In a Cuisinart, combine almonds, flour, confectioner’s sugar, and salt. Mixture should be finely ground. Add the butter and pulse until you get a coarse mixture with pea sized bits of butter. Add the egg yolk and oil. Pulse until the dough comes together.
While you preheat the oven to 425 degrees, press the dough into a 9 inch tart pan with a removable bottom. Bake the shell for about 10 to 12 minutes until golden brown. Set tart shell aside to cool.
Grate enough lemon zest for 1 tablespoon. Juice the lemons until you have 3/4 cup lemon juice (strain out pits/pulp).
Over medium heat in a medium sauce pan, whisk together the lemon zest, lemon juice, sugar, cornstarch, eggs, and egg yolks. Continue to whisk the mixture while it heats. When the mixture begins to boil, whisk quickly for another 2 minutes and remove from heat. Whisk in olive oil. (I only used 1 1/2 tablespoons but go for the full 2 tablespoons if you’re feeling adventurous.)
Add the lemon curd to the shell. Chill in the refrigerator for at least 30 minutes, but up to 2 hours. Slice, serve. Lips will pucker, yums will ensue.