Rosa’s Lemon Tart With Olive Oil – A Taste of Provence

The first time I encountered a lemon tart with a whisper of olive oil was on a sun-drenched afternoon in a small bistro clinging to the cliffs of the French Riviera. The air was thick with the scent of wild herbs and the distant, salty kiss of the Mediterranean. This tart, a radiant slice of sunshine, was unlike any lemon dessert I’d known. It possessed a delicate, almost grassy sweetness from the olive oil, a subtle complexity that danced with the bright, zesty lemon. It wasn’t just a dessert; it was an edible postcard, a direct infusion of that breathtaking landscape. This recipe, adapted from Rosa Jackson, captures that very essence, transforming a beloved classic into something truly extraordinary.

Recipe Overview

• Prep Time: 2 hours 45 minutes
• Cook Time: 25 minutes (for crust) + ~10 minutes (for filling)
• Total Time: 2 hours 45 minutes (includes chilling time)
• Servings: 8
• Yields: 1 lemon tart
• Dietary Type: Contains Dairy, Eggs, Gluten, Nuts

Ingredients

For the Sweet Tart Crust (adapted from Dorie Greenspan)

• 1 ¼ cups all-purpose flour
• ¼ cup ground blanched almond
• ½ cup icing sugar
• ¼ 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

For the Filling

• 160 g sugar (this is approximately between ¾ and 1 cup of sugar, depending on how finely granulated your sugar is)
• Zest from 2 lemons
• 2 teaspoons cornstarch
• ½ cup fresh lemon juice
• 2 eggs
• 2 egg yolks
• 2 pinches salt
• 4 tablespoons unsalted butter, cut into cubes
• 2 tablespoons light-flavored olive oil, such as Niçoise or Ligurian olive oil

Equipment Needed

• Food processor
• 9-inch removable-bottom tart pan
• 2-liter saucepan
• Whisk
• Spatula
• Cooling rack
• Plastic wrap
• Rolling pin (optional, for scraps)
• Cookie cutters (optional, for scraps)

Instructions

Creating Rosa’s Lemon Tart is a journey that rewards patience and attention to detail. It begins with a perfectly crisp, delicate tart shell, followed by a silken, intensely flavored lemon filling that is, quite frankly, magical.

Crafting the Sweet Tart Crust

1. Begin by preparing your tart dough. In the bowl of a food processor, combine the all-purpose flour, ground blanched almond, icing sugar, and salt. Pulse these dry ingredients for about 30 seconds to ensure they are well incorporated.
2. Evenly scatter the cubes of very cold butter over the dry ingredients. Now, pulse the food processor about 10 times. You are looking for the butter to be broken down into pieces roughly the size of a pea. This is crucial for a flaky crust.
3. Pour in the egg yolk mixture (the single egg yolk that has been stirred with 2 tablespoons of ice water). Continue to pulse the mixture in short bursts, about 3 seconds per pulse. Stop as soon as the mixture no longer looks dry and small clumps begin to form. Be careful not to overmix, or you’ll develop the gluten too much, resulting in a tough crust.
4. Empty the pastry mixture into your 9-inch removable-bottom tart pan. Using your fingers, begin to press the pastry evenly into the bottom and up the sides of the tart shell. Aim for a consistent thickness of about ¼ inch.
5. You will likely have more pastry than you need for this size of pan. You have a few delightful options here: freeze the excess pastry for future use, press it into individual tart shells, or roll it out and cut decorative shapes with cookie cutters. These scraps can be baked alongside the main tart, sprinkled with sugar, and later sandwiched with jam for a sweet treat.
6. Once your tart shell is shaped, freeze it for at least 30 minutes, or ideally, overnight. This chilling step is paramount for preventing shrinkage during baking.
7. Preheat your oven to a temperature between 350°F (175°C) and 375°F (190°C). For best results, bake the tart shell in the bottom third of your oven.
8. Bake the chilled tart shell for 25 minutes, or until it is a beautiful golden brown. If, during baking, you notice the shell puffing up in places, gently pierce it with a toothpick to deflate it.
9. Once the shell is golden, remove it from the oven. If any cracks have appeared, you can patch them with small bits of the reserved dough. Gently mash the dough into the holes to seal them. Return the tart shell to the oven for a few minutes to set the patches.
10. Set the baked tart shell aside to cool completely while you prepare the luscious lemon filling.

Preparing the Ethereal Lemon Filling

1. In a 2-liter saucepan, combine the sugar and the lemon zest. Use your fingertips to rub the zest into the sugar until the oils are released from the zest and the mixture looks slightly damp and fragrant. This simple step significantly enhances the lemon flavor.
2. Mix in the cornstarch until thoroughly combined with the sugar and zest mixture.
3. Add the 2 whole eggs and 2 egg yolks to the saucepan. Whisk them together well with the sugar and cornstarch mixture.
4. Now, whisk in the fresh lemon juice and the 2 pinches of salt.
5. Place the saucepan over medium heat. Cook, stirring constantly, until the mixture begins to thicken. As the mixture warms and starts to thicken, you’ll want to speed up your whisking. The faster and more vigorously you whisk, the lighter and airier the filling will become, which is the signature characteristic of this preparation. Don’t hesitate to increase the heat slightly if needed, but always ensure you are whisking constantly and energetically to prevent scorching.
6. The filling is ready when it coats the back of a spoon well. This indicates it has reached the desired consistency.
7. Remove the saucepan from the heat. Immediately whisk in the cubed unsalted butter and the light-flavored olive oil quickly. Continue whisking until both are completely melted and incorporated into the warm filling, cooling it down simultaneously.
8. Once the filling is smooth and fully combined, pour it into the cooled, baked tart shell.
9. Gently move the tart shell from side to side to ensure the filling is spread evenly, creating a lovely, level top. Alternatively, you can pour the filling in a concentric circle, which can create a subtle decorative pattern.
10. Refrigerate the tart for at least 1 hour to allow the filling to set.

Expert Tips & Tricks

• Cold is Key for Crusts: Remember that keeping your butter and water ice cold for the tart dough is paramount. If your kitchen is warm, don’t hesitate to pop the flour and butter mixture back into the freezer for 10-15 minutes before adding the liquid.
• The Art of Zesting: For the most potent lemon flavor, use a microplane to zest your lemons. This yields fine particles that distribute their oils beautifully into the sugar.
• Vigorous Whisking for Lightness: Don’t be shy with the whisking once the filling is on the stove. The rapid motion is what incorporates air and creates that desirable mousse-like texture. It’s the secret to an “ethereal” filling.
• Olive Oil Selection: The quality of your olive oil will shine through. Opt for a light, fruity oil like a Niçoise or Ligurian. Avoid overly peppery or strong oils that might overpower the delicate lemon.
• Preventing a Soggy Bottom: Properly chilling and blind baking the tart shell is your best defense against a soggy bottom. Ensure the shell is fully cooled before adding the filling.

Serving & Storage Suggestions

This exquisite lemon tart is best served chilled. Once the filling has set, you can carefully remove the outer ring of the tart pan. For an elegant presentation, consider dusting the top lightly with icing sugar just before serving, or garnishing with a few fresh mint leaves or thin slices of candied lemon peel. It pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.

Storage: Leftovers can be stored, covered, in the refrigerator for up to 3 days. The tart is best enjoyed within the first two days for optimal texture. It is not recommended to leave this tart at room temperature for extended periods.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	441.9 kcal
Calories from Fat	246 kcal
Total Fat	27.4 g	42%
Saturated Fat	13.5 g	67%
Cholesterol	158.4 mg	52%
Sodium	248.7 mg	10%
Total Carbohydrate	45.2 g	15%
Dietary Fiber	1 g	4%
Sugars	28 g	112%
Protein	5.7 g	11%

Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Crust: While this recipe calls for traditional flour and almond flour, a gluten-free tart crust can be used. Ensure it’s blind-baked thoroughly to prevent sogginess.
• Lime or Grapefruit Twist: For a different citrus profile, you can substitute half of the lemon juice and zest with fresh lime or grapefruit juice and zest.
• Herbaceous Notes: A subtle infusion of rosemary or thyme during the filling’s cooking process can add another layer of aromatic complexity, echoing the Provençal landscape.

FAQs

Q: Why does the recipe call for two types of fat in the filling (butter and olive oil)?
A: The butter provides richness and emulsifies the filling, while the olive oil contributes a unique, slightly vegetal flavor and a wonderfully silky texture that sets this tart apart.

Q: Can I make the tart dough ahead of time?
A: Absolutely. The tart dough can be made and frozen for up to 3 months. Thaw it overnight in the refrigerator before proceeding with the recipe.

Q: My tart shell puffed up too much during baking. What did I do wrong?
A: This usually happens if the dough wasn’t chilled sufficiently before baking or if the oven temperature was too high. Ensure your dough is frozen solid and consider baking at the lower end of the recommended temperature range.

Q: How do I get a smooth filling without lumps?
A: Whisking the eggs and yolks thoroughly into the sugar and cornstarch mixture before cooking helps to prevent lumps. Constant, vigorous whisking during the cooking process is also essential.

Q: Can I use Meyer lemons for this recipe?
A: Yes, Meyer lemons would offer a sweeter, more floral note. You might need to slightly adjust the sugar depending on their sweetness.

Final Thoughts

Rosa’s Lemon Tart with Olive Oil is more than just a dessert; it’s an experience. It’s the bright, cheerful essence of the Mediterranean captured in a single, perfect bite. The interplay of tart lemon, sweet sugar, rich butter, and that unexpected, grassy kiss of olive oil is simply sublime. I encourage you to embark on this culinary adventure, to embrace the process, and to savor the delightful results. Serve it with pride, and watch as your guests are transported to sun-drenched shores with every forkful. Perhaps a crisp Vermentino or a chilled Rosé would be the perfect accompaniment to this taste of sunshine. Enjoy!