Rosemary Lemon Olive Oil Tart
Crust
1½ cups all-purpose flour
5 tablespoons sugar
½ teaspoon table salt
½ cup Mild extra-virgin olive oil from The Tasteful Olive
2 tablespoons water
Filling
1 cup sugar
2 tablespoons all-purpose flour
¼ teaspoon table salt
3 large eggs plus 3 large yolks
1 tablespoon grated lemon zest plus
½ cup juice (3 lemons)
¼ cup Rosemary olive oil from The Tasteful Olive
Preheat the oven to 350 F. Whisk flour, sugar, and salt together in bowl. Add oil and water and stir until uniform dough forms. Using your hands, crumble three-quarters of dough over bottom of a 9-inch tart pan with removable bottom (spring-form pan works too). Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan. Bake until crust is deep golden brown and firm to touch, 30 to 35 minutes.
For the filling, whisk sugar, flour, and salt in medium sauce pan until combined. Whisk in eggs and yolks until no streaks of egg remain, then whisk in lemon zest and juice. Cook over medium-low heat, whisking constantly until mixture thickens slightly (5 to 8 minutes).
Off the heat, whisk in oil until incorporated. Pour curd into warm tart shell. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely, remove from the pan and serve.
