Lemon Curd Tart with Olive Oil

Lemon Curd Tart with Olive Oil
Photo by John Kernick


  • 1 small offset spatula
  • ½ stick unsalted butter
  • 1 pinch fine sea salt
  • 1 large egg yolk
  • ¾ cup all-purpose flour
  • 2 tablespoons fruity olive oil (preferably French)
  • 2 teaspoons cornstarch
  • + 9 more ingredients
    • 2 large yolks
    • ¾ cup granulated sugar
    • ¼ cup confectioners sugar
    • 3 ½ tablespoons fruity olive oil (preferably French)
    • 4 tablespoons unsalted butter
    • 1 9-inch round tart pan with removable side
    • 2 tablespoons almonds with skins
    • 2 whole large eggs
    • 3 large lemons

Preheat oven to 425°F with rack in middle. Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and oil and pulse until just incorporated and a very so...

View full recipe at Epicurious


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