How to Make a Showstopping Lemon-Olive Oil Tart

Byamazingfoodstv


Test cook Erin McMurrer makes Bridget a showstopping Lemon-Olive Oil Tart.

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45 Comments

  2. Ladies this was by far one of my favorite recipes and sessions you have created. As a non-milk person, this is going to be a super favorite and staple around our home. Thank you sooo much for this recipe and the science behind the lemon flavor intensity was great to learn as well. I always love those facts thrown in because they are just fascinating.

  17. This video is great and I've made the recipe several times, but whoever converted 1.5 cups of flour to 7.5oz made a mistake somewhere. 7.5oz is equal to 212g. The generally accepted weight of a cup of standard grind AP flour is 120g, so 1.5 cups would only be 180g. I don't know which one is right in this case, but that's a difference of 32g, potential error of 14% in one direction or 17% in the other direction depending which is right. If this error is just a matter of measuring the volume of "compacted" cups of flour (which could account for that difference in weight) then that should be made more explicit in the recipe. The error is present in multiple different videos and printed versions of this same recipe.

    Alternatively, everyone should stop using volume to measure for dry ingredients, and to go a step further, they should all be in grams. I'm no unit measure purist, but converting units back and forth and using imprecise measurements just makes for more inconsistent outcomes in otherwise delicious recipes, and can have especially disastrous effects when baking!

  20. I learned something new, I had never thought that you could substitute olive oil for butter and the explanation of why this makes us able to taste the lemon better was really interesting. I would like to know additional recipes where I can substitute olive oil for butter.

  26. Love the insight into the food chemistry & tasting science. I'm on a very restricted diet and it's invaluable getting insight into how to substitute butter in things and learn techniques like pat-in-the-pan crusts that would work so much better than trying to roll out and transfer dough with no gluten, eggs, or dairy in it (spoiler: almost anything would, since there's nothing holding it together!)

  36. First time I've ever wached ATK thanks to Babish. The substance of the videos and hosting are both excellent. But… the camera work is awwwwful! The panning and following at the beginning is like some relic from '80s TV cooking, and when you stop the camera to take the various static shots, put the brake on the camera! All the slight tracking to keep everyone central is highly distracting. There's no need for any of it. Keep the hosting and recipe standards up, lose the prehistoric camerawork.

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