Name: Lemon Curd Tart With Olive Oil
Cook time: 45 min
Total time: 4 hr
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 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 whole large eggs plus 2 large yolks; 1/2 stick unsalted butter, cut into 1/2-inch cubes; 2 tablespoons fruity olive oil (preferably French); a 9-inch round tart pan with removable side; a small offset spatula

Lemon curd tart with two slices removed alongside plates serveware.

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

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