Lemon-Olive Oil Tart Is a Perfect Way to End Your Easter Celebration

Lemon-Olive Oil Tart Is a Perfect Way to End Your Easter Celebration
This lemon olive oil tart is basically sunshine on a plate. Carl Tremblay/TNS
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While most lemon tart recipes feature butter in both the crust and the filling, in this recipe we use extra-virgin olive oil to take some of the fuss out of your prep work.

Simply mix flour, sugar, and salt with the oil and a little water until a soft dough forms; crumble it into the tart pan; press it into the sides and bottom; and bake it right away. There’s no rolling or chilling required!

Using olive oil in the filling as well allows the lemons’ acidity to shine through, allowing you to use a bit less juice than you’d need to enjoy the bright flavor if you had used butter instead. You also won’t lose any of the firmness or sliceability you’d expect in a tart, because the filling gets plenty of structure from the protein in the eggs.

Lemon-Olive Oil Tart

Use a fresh, high-quality extra-virgin olive oil here. Make sure that all your metal equipment—saucepan, strainer, and whisk—is nonreactive, or the filling may have a metallic flavor.

Serves 8

For the Crust

America's Test Kitchen
America's Test Kitchen
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