Lemon Curd Tart with Olive Oil

Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

Tart Shell:
2 Tbsp. almonds with skins, toasted and cooled
¾ cup all-purpose flour, unbleached
¼ cup confectioners' sugar
pinch fine sea salt
½ stick unsalted butter, cold, cut into ½" cubes
1 large egg yolk
3½ Tbsp. fruity olive oil (preferably French)

Lemon Curd:
3 large lemons
¾ cup granulated sugar
2 tsp. cornstarch
2 whole large eggs + 2 large yolks
½ stick unsalted butter, cut into ½" cubes
2 Tbsp. fruity olive oil (preferably French)

Special Equipment:
9" round tart pan with removable side; a small offset spatula

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7) with rack in middle.

Make Tart Shell:
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 soft dough has formed.

Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.

Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

Make the Curd:
Grate enough zest from lemons to measure 1 Tbsp., then squeeze ¾ cup juice from lemons.

Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.

Remove from heat and whisk in butter and oil until smooth.

Assemble the Tart:
Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Makes 6 servings.

Cook's 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.