French Lemon and Olive Oil Tart
on Friday, 17 January 2020.
Posted in French Friday, Provence
What seems to look like a simple lemon tart, is very tasty and the filling is so silky smooth. Don’t be put off by the number of ingredients, it looks like a never ending list which seems a bit overwhelming for such a simple dessert.
Ingredients
Ingredients
Pastry
- 30 gr almonds with skins on, toasted, then cooled
- 110 gr plain flour
- 50 gr sugar
- Salt
- 115 gr butter, cut into small cubes
- 1 large egg yolk
- 4 tblsp olive oil
Lemon Curd
- Juice of 2 lemons
- 1 tblsp lemon zest
- 150 gr sugar
- 2 tsp cornflour
- 2 whole eggs plus 2 yolks
- 115 gr butter cut into cubes
- 2 tblsp olive oil
Method
Method
Pastry
- Preheat the oven to 220 degrees. Prepare a 22 cm pie dish , making sure that it’s buttered well.
- In a food processor, pulse the toasted almonds with flour, sugar and salt. Add butter and pulse till mixture looks like bread crumbs. Add yolk and oil, and pulse until a soft dough forms.
- Spread the dough evenly over the pie dish and chill for about half an hour. Bake for 10 minutes or until a golden colour, then set aside to cool.
Lemon Curd
- In a saucepan, whisk together the lemon juice, zest, sugar, corn flour, whole eggs and yolks. Constantly whisking, bring it to the boil over medium heat. Do this for 2 minutes, then remove from heat. Whisk in the oil and butter and mix till smooth.
- To assemble the tart, pour the lemon curd into the cooled shell and chill till set, for at least 2 hours.
- This can be served with cream or your favourite ice cream.
