Tart

Amanda's Olive Oil Press-In Tart Crust

December 18, 2013

Today: Watch Amanda make the simplest olive oil-based, press-in tart crust.

For more about olive oil, visit the Filippo Berio Facebook page for a chance to share your olive oil tips and win a week of cooking classes in Lucca, Italy!

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When you think of making tarts, your first thought is probably: I want that. But the second, most likely, is of the work it requires: the chilling of the butter, the chilling of the dough, the flouring of the counter, all the rolling out. That tart, now, seems far away; it seems like a project. It seems like something for not this very second.

But with Amanda's technique -- which she demonstrates above -- you can have that tart now. No butter, no chilling, no rolling-out required; this is a tart crust made in two bowls and pressed right into your pan. Plus, Amanda provides a ratio for converting your butter-based baked goods into olive oil-based baked goods. Watch the video, and hey -- make yourself a tart right after.

Olive Oil Tart Crust

Makes one 11-inch tart crust

1 1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoons kosher salt
1 teaspoon sugar
1/2 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract

1. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the olive oil, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it.

2. Transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.

 


This post was brought to you by Filippo Berio Olive Oil.

 

 

27 Comments

Cinnamin October 6, 2018
Ok so I went rogue and veganized this tart shell by swapping the whole milk for soy milk and it worked so well! I don't think I'll ever go back to tart bases that need chilling :P
 
Laura B. May 3, 2015
I made this today and it tastes amaaazing! I used water instead of the mil, to keep it completely dairy-free and it worked out perfectly! I also added a bit of dried oregano and ground black pepper to the batter, to make more of a savory version, and it really complemented the olive oil flavor. It might be even better than the one made with butter, I'm really impressed.
 
valerie January 8, 2015
If I were to make this for a custard tart would I need to bake the crust before adding the custard? What temp/how long?
 
Cinnamin October 6, 2018
I baked a quiche, 200C for 40 mins (blind baking) and then another 10 mins at the same temp with the filling
 
petrini.elisa February 12, 2014
is a tart pan necessary? can you make it in a regular glass or metal pie pan?
 
Granolagirl February 12, 2014
I plan on trying this to make a quiche (omitting the sugar). Do you think I should blind bake it first? This might be the solution to my search for a quick quiche crust (I hope!).
 
Cinnamin October 6, 2018
I made a quiche and blind baked at 200C for 40 minutes. Then added the filling and baked for another 10 at the same temperature
 
celine January 7, 2014
Quick question--how sweet is the dough and could I just cut back on the amount of sugar? I love the idea of using the olive oil crust for a savory tart but don't want to mess up any ratios! (Last year was my Year of Dough, in which I finally conquered my fear of making crusts and breads, but I still have some lingering self-doubt...)
 
AntoniaJames January 7, 2014
The recipe included with this post shows 3/4 cup of sugar, which is incorrect if you are just making the crust, and not the whole fruit tart. The recipe for the tart including the fruit has you stir 3/4 cup of sugar into the peaches, if I remember correctly. To make just the crust, you only use 1 teaspoon of sugar. The editors should correct this, to avoid further confusion. Also, if you want to use this for a savory tart, you can delete the teaspoon of sugar. ;o)
 
Pam December 26, 2013
I just made this recipe and I don't understand why there is '3/4 cup of sugar plus 1 teaspoon' ....I don't see any use for the 3/4 cup, in print or on the video. Any thoughts?
 
AntoniaJames January 7, 2014
Pam, I just answered another question arising from the same error in the ingredients list posted above. You only use 1 teaspoon of sugar in the tart crust. The 3/4 cup of sugar is for the fruit used when making the peach tart from which this post was derived. ;o)
 
Dillybean December 22, 2013
Why does it have butter as the last ingredient? The directions don't say anything about butter.
 
Windischgirl December 22, 2013
Discard the trimmings?! Are you kidding?? You place them on a piece of parchment on a cookie sheet and bake until golden. Then eat with a cup of tea and a dab of jam.
 
walkie74 December 20, 2013
I don't suppose there are any substitutes for the almond extract? Maybe ground almonds or something?
 
Author Comment
Brette W. December 19, 2013
Hi all -- Just added a link to the recipe! My apologies on that!
 
Nancy December 18, 2013
Where is the recipe?!
 
AntoniaJames December 18, 2013
It's part of the Peach Tart recipe:<br /><br />Makes one 11-inch tart; serves 8<br /><br />1 1/2 cup plus 2 tablespoons all-purpose flour<br />3/4 teaspoons kosher salt<br />3/4 cups plus 1 teaspoon sugar<br />1/4 cup vegetable or canola oil<br />1/4 cup mild olive oil<br />2 tablespoons whole milk<br />1/2 teaspoon almond extract<br />2 tablespoons cold, unsalted butter<br /><br />Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough. <br />Here is a link to the recipe: http://food52.com/recipes/14217-peach-tart<br />I always substitute a few tablespoons of toasted wheat germ for some of the flour when I make this to give it a nutty taste. This has become a real go-to for me, as I mentioned below. ;o)
 
AntoniaJames December 18, 2013
Ooops. I just realized that the last ingredient -- 2 T. of cold butter -- goes with the peaches on the tart itself, and is not a part of the crust. ;o)
 
AntoniaJames December 18, 2013
What I like about it is that you can make it on the hottest day of the year and it doesn't complain or require a lot of pampering, the way butter-filled crusts do. Plus, you can make this in a cabin on a river in the woods with a tiny kitchenette that doesn't have a square inch of counter space. (I've made this crust so many times. My family loves it, too.) ;o)
 
Valhalla December 18, 2013
I appreciate the tutorials, but can you please always include a text recipe?
 
Nancy December 18, 2013
Yes, please. That would be very helpful.
 
mrslarkin December 18, 2013
Here's Amanda's tart recipe! http://food52.com/recipes/14217-peach-tart
 
Can I. December 18, 2013
This is not actually the tart crust recipe she is using in the video, which has milk but no canola. I would love to have the recipe because I just bought my first ever tart pan.
 
Ordinary B. December 18, 2013
Actually, it is the same recipe. In the video she also uses part canola and part olive oil, and she has milk in both. Pie make it all the time and it's amazing.
 
mrslarkin December 19, 2013
Hi ellie! Rivki is right, it *is* the recipe Amanda is using in the video. She probably doesn't mention it because this is a Filippo Berrio olive oil sponsored post.<br />
 
Can I. December 19, 2013
Thanks for clarifying. I can't wait to try this.
 
Amanda H. December 19, 2013
I made this one with all olive oil, which is how I used to make the recipe. I believe the recipe my mother gave me called for all vegetable oil. I also make the version I published on the site, which includes both. Summary: you can use whatever oil you like!