Lemon-olive oil tart from Cook's Illustrated Annual Edition 2019 (page 23) by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on April 24, 2019

    I was also surprised, nice crunchy crust & smooth lemon filling. I thought it might be too plain, but just lovely. I was worried that the crust might slump but it stayed up. Nice to have a crust that doesn’t need chilling.

  • montecristo99 on February 21, 2019

    Wow, this is phenomenal. I wasn't sure about the dough as I mixed it--it felt oily and seemed too thin when pressed into the pan--but it puffed up and browned beautifully in the oven. I love the taste of the olive oil in both the crust and the filling. It's mild, but lends depth and interest. This was an immediate hit with those of my family who got to try it...it was devoured so quickly, not everyone got a piece! I'll be making this again soon.

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