Test cook Erin McMurrer makes Bridget a showstopping Lemon-Olive Oil Tart.
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Beautiful tart!👍😁
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.
I'm salivating. I can't wait to make this recipe again. I've also made orange-olive oil cake from America's Test Kitchen and that was a party favorite on numerous occasions.
Thank you so much❤
for helping me learn how to make the best dessert in my entire life bless you have a wonderful day
Can you use Meyer lemon juice?
Eight tablespoons of olive oil is not quite half a cup. Make sure you use 1/2 cup of olive oil. Ask me how I know😌
Yummmm!
Oh no…do i make the cake or the tart for my moms birthday?? 😩
I have a question why do you use EVOO as opposed to a neutral oil ? Can I use a neutral oil instead if I'm not a fan of EVOO flavor ?
if the lemon olive oil tart is as perfect as Julia's pancakes than I am Queen
looking forward on making the lemon tart and the chocolate Crepse
Absolutely lovely, I can't wait to make it!😁
It came out great!
Thanks so much easy healthier and delicious well done love i🤗🤗🤗
… I miss the butter
Did she just use one of the forbidden words in a joke? Bold!
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!
I tuned in just to see Erin.
This turned out great. This is how I’ll make pie crust from now on. 👍👍
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.
Erin is the best of all hosts.
Love it!!!
I have made this several times and it's always a crowd-pleaser!
I love this recipe! I cannot wait to make it! Thank you for sharing it!
Old recipe, why posting old content from longer videos into shorter ones.. morons
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!)
Does the lemon juice have to all come from squeezed lemons or can you use bottled plus one lemon for zest?
How many times have you guys posted this?!
These two pair perfect together !
I feel like they didn’t address the elephant in the room… olive oil is very savory and really doesn’t strike me as pairing well with lemon in a dessert? Am I going crazy?
Great recipe! Thank you .
Very impressed they found the corners in that round saucepan.
https://www.youtube.com/watch?v=5Ph1-AX1-mc&ab_channel=America%27sTestKitchen the cake they referred to at the beginning.
She likes acid……
I tune into America's Test Kitchen often. It airs on PBS station. Always cool and enjoyable! Keep it up 😎👍🏾
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.
Very nice tart 👍🏻👏🏻! I also want some Crème Chantilly on top 😋.
what size pan
Y'all better watch out for tart-thieves.
Her voice is calming ☺️
Love the science behind this…thanks!
That looks delicious and I absolutely loved the explanation of the chemical interactions that affect flavor sensation in oil vs butter. Extremely helpful.
Love your videos but the endings with Julia and Bridget are on the creepy side. Ick!
So well-done I think I am vicariously sated. Lemon desserts are my favourite! Thank you.❤️
Really a pleasure to learn from two knowledgeable people! The scientific information is especially helpful. I will try this recipe on Sunday! THANK YOU!