`Citrus Olive Oil Tart - Olive Oil Times

Citrus Olive Oil Tart

This citrus tart recipe takes a classic Tarte au Citron one step further by combining various citrus fruits together to balance and highlight the fruit, nuttiness and spice in delicate olive oils
Citrus Olive Oil Tart
Citrus Olive Oil Tart
By Christina Mercado
Sep. 10, 2020 07:10 UTC

Bright cit­rus ampli­fies the fruiti­ness of del­i­cate olive oils in this vibrant cit­rus olive oil tart.

Citrus fruits are what we crave in the sum­mer heat, and are at their har­vest peak in the win­ter. This makes them a great year-round ingre­di­ent, espe­cially in desserts such as the French clas­sic Tarte au Citron (Lemon Tart).


Citrus Olive Oil Tart

Course: DessertCuisine: FrenchDifficulty: Intermediate


Cooking time


Chilling Time





This tart recipe takes it one step fur­ther by com­bin­ing var­i­ous cit­rus fruits together — bit­ter­sweet grape­fruits, rich oranges and tart lemons. Together they bal­ance the fruit, nut­ti­ness and spice in del­i­cate olive oils.


  • Tart Shell
  • 1 1/2cupsall-pur­pose flour

  • 1/3cupsugar

  • 1tsplemon zest

  • 1/4tspsea salt

  • 8Tbspbut­ter, unsalted

  • 1eachegg yolk

  • 1 – 2tspwater

  • Citrus EVOO Curd
  • 1/2cuplemon juice (about 3 lemons)

  • 1/2cuporange juice (about 1 orange)

  • 7/8cupcane sugar

  • 1eachwhole egg

  • 3eachegg yolks

  • 1Tbsparrow­root pow­der

  • 1/8tspsea salt

  • 1 1/2ozextra-vir­gin olive oil

  • 2/3cupbut­ter, unsalted

  • Garnishes
  • 2Tbspextra-vir­gin olive oil

  • 1eachorange

  • 1eachgrape­fruit

  • 1eachlemon

  • 8piecescan­died orange

  • 3ozsim­ple syrup


  • Cut but­ter into small pieces. Add but­ter, flour, sugar, zest, and salt to a food proces­sor. Pulse until fine crum­bles.
  • Add egg yolks and one tea­spoon of water to the food proces­sor and pulse until com­bined. If too dry, add sec­ond tea­spoon of water. When dough is smooth remove from proces­sor and knead in any loose flour by hand.
  • Shape dough into a small flat disc shape (about 4″ wide) and chill in the refrig­er­a­tor for 30 — 60 min­utes.
  • While dough chills, pre­pare curd and pre­heat oven to 375 degrees Fahrenheit.
  • Remove dough from the fridge and on a lightly floured sur­face roll out to a 14″ diam­e­ter cir­cle. Fold dough into quar­ters and move into a 10″ tart pan to unfold. Press the dough into the shape of the tart pan and cut off any excess dough. Prick the dough a few times around the base with the tines of a fork.
  • Place a 10″ cir­cu­lar piece of parch­ment into the cen­ter of the tart dough and pour pie weights or dried beans into the cen­ter. Bake in the oven for 20 – 25 min­utes, until just golden brown. Remove pie weights and bake 5 more min­utes. Remove from oven, and decrease the tem­per­a­ture to 325 degrees.
  • Pour pre­pared curd into the shell and smooth out the top. Bake in the oven for 15 – 20 min­utes, just until the curd begins to bub­ble and set. When you remove it from the oven it should have a light skin on top be almost set. It will still move as it sets com­pletely when cooled.
  • Allow tart to cool to room tem­per­a­ture and then place in the refrig­er­a­tor for at least one hour before dec­o­rat­ing.
  • Citrus Olive Oil Curd
  • Add all ingre­di­ents except for olive oil and but­ter to a small pot. Cook over mod­er­ate heat while con­sis­tently stir­ring until it begins to gen­tly boil. Cook for 2 min­utes more then remove from heat.
  • Strain curd through a sieve into a bowl and add olive oil and but­ter. Mix in until smooth. Set aside until tart shell is ready.
  • Finishing/Decorating
  • Combine 1 Tbsp of olive oil with sim­ple syrup and salt. Cut each of the cit­ruses into seg­ments and toss them in the mix­ture.
  • Spread sec­ond Tbsp of olive oil on top of chilled cit­rus tart curd. Then begin plac­ing can­died orange slices and fresh cit­rus seg­ments across the tart in any pat­tern you like! Let sit for 15 min­utes before serv­ing.


  • Dough and curd can be made up to 3 days before bak­ing the tart.
  • Try with a fra­grant del­i­cate olive oil such as an herbal Chiquitita or a nutty Frantoio!

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