Lemon-olive oil tart from Cook's Illustrated Magazine Special Issue - 2019 Annual: Every Recipe from a Full Year of America's Most Trusted Food Magazine (page 97)

Where’s the full recipe - why can I only see the ingredients?

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

  • breakthroughc on March 09, 2025

    This is a fantastic dairy free dessert. The crust is easy and crisps beautifully and the filling is rich and lovely. This may become my go to entertaining dessert now that I am dairy free. This recipe appears in multiple ATK publications and it should because it is a winner.

  • 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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