Even if you consider yourself a cook and not a baker, you can manage this recipe from Les Petits Farcis in Nice, France. The shortbread-like almond crust is a pleasingly rich base for the delicate custard. Try using Meyer lemons or adding minced rosemary to the crust.

　　

Ingredients

Makes 6 servings

　　

For tart shell

2 tablespoons almonds with skins, toasted and cooled

　　3/4 cup all-purpose flour

　　1/4 cup confectioners’ sugar

　　Pinch of fine sea salt

　　1/2 stick (4 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

　　1 large egg yolk

　　3 1/2 tablespoons fruity olive oil, preferably French

　　

For lemon curd

3 large lemons

　　3/4 cup granulated sugar

　　2 teaspoons cornstarch

　　2 large eggs plus 2 large yolks

　　1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes

　　2 tablespoons fruity olive oil, preferably French

　　Special equipment: 9-inch round tart pan with removable bottom; small offset spatula

　　

Make tart shell

Step 1

Pulse the almonds with the flour, sugar, and salt to a fine powder in a food processor. Add the butter and pulse until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

　　

Step 2

Add the yolk and oil and pulse until just incorporated and a very soft dough has formed. Spread the dough evenly over the bottom and up the side of a 9-inch round tart pan with an offset spatula. Chill until firm, about 30 minutes.

　　

Step 3

Preheat the oven to 425°F, with the rack in the middle.

　　

Step 4

Line shell with foil or parchment and weight it with dried beans or pie weights. Bake the shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

　　

Make lemon curd

Step 5

Grate enough zest from the lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from the lemons.

　　

Step 6

Whisk together the lemon zest and juice, sugar, cornstarch, and whole eggs and yolks in a medium saucepan. Bring to a boil over medium heat, whisking constantly, and boil, still whisking, for 2 minutes. Remove from the heat and whisk in the butter and oil until smooth.

　　

Assemble tart

Step 7

Pour the lemon curd into the cooled shell and chill until set, at least 2 hours.

　　

Do ahead

Step 8

The TART SHELL can be made 1 day ahead and kept, loosely covered, at room temperature.

　　

Step 9

The ASSEMBLED TART can be chilled up to 4 hours.

　　The Epicurious Cookbook