For the tart shell:
2 Tbsp 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 cold unsalted butter (4 Tbsp), cut into 1/2-inch cubes
1 large egg yolk
3-1/2 Tbsp Extra Virgin Olive Oil
For lemon curd:
3 large lemons
3/4 Cup granulated sugar
2 tsp corn starch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter (4 Tbsp), cut into 1/2-inch cubes
2 Tbsp Extra Virgin Olive Oil
a 9-inch round tart pan with removable side/bottom; a small offset spatula
Make the tart shell:
Preheat oven to 425°F with the rack in the middle. Using a food processor with the puree blade, pulse almonds with flour, sugar, and sea salt until they are a fine powder. Add butter chunks and pulse a few times (not too many! it’ll make the butter too squishy) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Add egg yolk and oil, and pulse until ingredients are just incorporated, and a very soft dough has formed. Spread dough evenly over bottom and up side of the tart pan with an offset spatula. Chill dough until cool and firm, about 30 min.
Bake tart shell in the oven until it is golden brown all over, about 13 min. Remove pan from oven and transfer to a cooling rack and allow to cool completely, about 30 min.
Make the lemon curd:
Grate enough zest from lemons to measure 1 Tbsp, then squeeze 3/4 Cup of fresh juice from lemons.
Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring mixture to a boil over medium heat, whisking constantly. Boil, still whisking, 2 min.
Remove lemon mixture from heat and whisk in butter and oil until the blend is smooth.
Assemble the tart:
Pour lemon curd into cooled shell and chill until set, at least 2 hours.
We adapted this recipe ever so slightly from epicurious.