Rosemary Lemon Olive Oil Tart
Crust ingredients:
1 1/2 c. all-purpose flour
5 T. sugar
1/2 t. salt
1/2 c. The Tasteful Olive mild extra virgin olive oil
2 T. water
Filling ingredients:
1 c. sugar
2 T. all-purpose flour
1/4 t. salt
3 large eggs plus 3 large egg yolks
1 T. grated lemon zest
1/2 c. freshly squeezed lemon juice (about 3 lemons)
1/4 c. The Tasteful Olive Rosemary pressato extra virgin olive oil
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.
