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- 1/4 cup butter, at room temperature
- 1/4 cup confectioners' sugar
- 1 1/2 tablespoon ground almonds
- 1/4 teaspoon sea salt
- 3/4 cups flour
- 1 egg yolk
- 3 1/2 tablespoons delicate-tasting olive oil
- Juice of 3 organic lemons
- Zest of 1 lemon
- 6 ounces sugar
- 2 teaspoons cornstarch
- 2 egg yolks
- 2 whole eggs
- 2 ounces butter
- 2 tablespoons delicate-tasting olive oil
- In a large mixing bowl, combine butter, sugar, almonds, salt, and 2 Tbsp flour using a pastry scraper.
- When the mixture is well combined, add the remaining flour, egg yolk, and olive oil. Mix again with scraper until it forms a smooth ball.
- With your fingers, press the dough as evenly as possible into a tart pan with removable bottom. Press the dough above the sides of the pan and cut off excess with rolling pin (roll it across the top).
- Bake the pastry in a 425 degree oven until lightly browned ~ 10 minutes.
- Make the filling: in a saucepan, whisk together all of the ingredients forth filling except the butter and olive oil. Cook over medium heat, whisking constantly to lighten the mixture, until thickened.
- Off the heat, add the butter in pieces and whisk until melted. Add the olive oil and whisk until combined.
- Pour the filling into the cooled crust and place in refrigerator to set for at least one hour.
- This recipe is a Community Pick!