Rosa’s Lemon Tart With Olive Oil – Tarte Au Citron

May 09, 2023May 9, 20230 0
Rosa's Lemon Tart With Olive Oil - Tarte Au Citron
in Dessert

Prep

40 min

Cook

45 min

Ready In

85 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

sweet tart crust , : ( see Basic French Tart Dough/Pate Brisee ( Dorie Greenspan ) )
1 1/4 cups all-purpose flour
1/4 cup ground blanched almond
1/2 cup icing sugar
1/4 teaspoon salt
9 tablespoons butter , cut into 1 cm cubes and very cold to almost frozen
1 egg yolk , stirred with 2 Tbsp ice water
160 g sugar ( between three quarters and one cup sugar )
zest from 2 lemon
2 teaspoons cornstarch
1/2 cup fresh lemon juice
2 eggs
2 egg yolks
2 pinches salt
4 tablespoons unsalted butter
2 tablespoons light flavored olive oil , like Nicoise or 2 tablespoons ligurian olive oil

Nutrision Information

Servings Per Recipe
8
Calories
420
Sugar
27g
Fat
29g
Rosa's Lemon Tart With Olive Oil, or Tarte Au Citron, is a classic French dessert that celebrities the bright flavors of lemon and olive oil. Rosa Jackson is a well-known food writer and cooking instructor who has lived in France for many years. Her recipe for lemon tart is a twist on the classic French recipe, which uses a neutral fat like butter or cream to balance the acidity of the lemons. In Rosa's version, she replaces the cream with a light olive oil, which gives the tart a distinctive and unique flavor and a soft, velvety texture that contrasts with the crispy sweet pastry crust.

Instructions

1.Preheat the oven to 375°F.
2.Roll out the sweet tart crust dough to 1/8 inch thick and fit into a buttered 9-inch round tart pan.
3.Pierce the dough a few times with a fork and then refrigerate for at least 30 minutes.
4.Place the chilled tart pan on a baking sheet and bake the crust for 20-25 minutes.
5.Remove the crust from the oven and lower the temperature to 325°F.
6.In a medium saucepan, whisk together the sugar, lemon zest, cornstarch, lemon juice, eggs, egg yolks, and salt.
7.Turn on the heat to medium and whisk the mixture constantly until it thickens and coats the back of a spoon.
8.Remove from the heat and whisk in the butter and olive oil until they melt and smoothly incorporate.
9.Strain this mixture through a fine mesh sieve over the pre-baked tart crust and gently smooth the top with a spatula.
10.Bake the tart for 20-25 minutes or until the top is lightly golden and slightly puffed.
11.Remove the tart from the oven and let it cool on a wire rack for at least 30 minutes before serving.

PROS

This lemon tart has a bright, zesty flavor that is perfectly balanced with a hint of rich olive oil.

The sweet tart crust provides a perfect buttery and crunchy counterpoint to the creamy and tangy citrus filling.

This dessert is quite easy to make and is a perfect way to showcase the bright flavors of spring and summer.

CONS

This dessert can be quite rich due to the butter and eggs in the filling.

It is best enjoyed in moderation as a special treat rather than an everyday indulgence.

HEALTH & BENEFITS

While this lemon tart is not particularly healthy, it does contain some beneficial nutrients and antioxidants.
Lemons are high in vitamin C and can help support immune function, while olive oil is rich in healthy fats and has been linked to improving heart health and reducing inflammation.

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