Serves 8


1½ cups all-purpose flour
1 tsp. granulated sugar
½ tsp. kosher salt
¼ cup mild olive oil
¼ cup vegetable oil
2 Tbsp. whole milk
½ tsp. almond extract
1½ cups heavy cream
1 to 1½ cups lemon curd
Lemon zest, for garnish (optional)


Active time: 25 minutes
Total time: 1 hour 25 minutes

In a large bowl, stir together flour, sugar and salt. In a small bowl, whisk together olive oil, vegetable oil, milk, and almond extract. Pour oil mixture into flour mixture and stir gently with a fork until damp (do not overwork).

Transfer dough to an 11" tart pan (a smaller one also works). With your hands, firmly pat dough onto bottom of pan, pushing it up sides to meet edge, until it's about ⅛" thick. Trim excess. Prick crust several times with a fork. Chill in refrigerator at least 30 minutes.

Preheat oven to 375°. Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake until lightly golden around edges, about 15 minutes. Remove parchment and weights and return to oven until crust is golden brown, 5 to 10 minutes longer. Let cool on a wire rack. Carefully remove crust from pan and transfer to a serving plate.

Just before assembling tart, make whipped cream: Using a handheld electric mixer, beat cream until peaks form, about 5 minutes.

With a spatula, spread a ½"-thick layer of lemon curd over crust. Spread a generous layer of whipped cream on top of curd. Garnish with lemon zest (if using) and serve immediately.


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