How to Make a Showstopping Lemon-Olive Oil Tart
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- Test cook Erin McMurrer makes Bridget a showstopping Lemon-Olive Oil Tart.
Get the recipe for Lemon-Olive Oil Tart: cooks.io/3b3FGbo
Buy our winning tart pan: cooks.io/2T1gPf1
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Crust:
+1.5 C - AP Flour
+5 Tbs - Sugar
+0.5 tsp - Salt
Whisk
+8 Tbs - Olive Oil
+2 Tbs - Water
Mix.
Crumble 3/4 dough into bottom of pan; pat down. Remainder becomes edge to top of pan.
30-35min @ 350°F
Curd:
+1 C - Sugar
+2 Tbs - Flour
+1/4 tsp - Salt
Whisk
+3 Eggs
+3 Egg yolks
Whisk
+1 Tbs - Lemon zest
+1/2 C - Lemon juice
Cook on medium-low whisking 5-8 min until 160°F and thickened.
+1/4 C - Olive Oil
Strain into crust.
8-12 min @ 350°F until set with a jiggly center.
Cool 2 hours. 😎
This and Cooks Country are my wife’s and my favorite cooking shows. Have been for years. Straight forward and to the point. We don’t have to hear how cool they think they are.
@@IslandKate yep, it’s all the same people. Just a little different is all.
Really a pleasure to learn from two knowledgeable people! The scientific information is especially helpful. I will try this recipe on Sunday! THANK YOU!
I have made this several times and it's always a crowd-pleaser!
What oven temperature did you bake the pie at?
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!)
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 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.
Her voice is calming ☺️
That looks delicious and I absolutely loved the explanation of the chemical interactions that affect flavor sensation in oil vs butter. Extremely helpful.
Thank you so much❤
for helping me learn how to make the best dessert in my entire life bless you have a wonderful day
Erin is the best of all hosts.
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'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.
This turned out great. This is how I’ll make pie crust from now on. 👍👍
Looks soooo good. I can’t wait to trying it out. Thank you for sharing this recipe.
Love the science behind this...thanks!
It came out great!
These two pair perfect together !
I love this recipe! I cannot wait to make it! Thank you for sharing it!
Very impressed they found the corners in that round saucepan.
Beautiful tart!👍😁
Absolutely lovely, I can't wait to make it!😁
I tune into America's Test Kitchen often. It airs on PBS station. Always cool and enjoyable! Keep it up 😎👍🏾
Not Sure about the Current State of pbs😢.
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😌
I tuned in just to see Erin.
Very nice tart 👍🏻👏🏻! I also want some _Crème Chantilly_ on top 😋.
You're allowed to put it on
I plan to try whipped cream.
@@carowells1607 That is exactly what I had in mind, making my own with heavy whipping cream. I wrote _Crème Chantilly_ on purpose so that I would not be misunderstood as suggesting the chemical-laden, instant stuff like Cool Whip.
To Late about the Chem s PLastics EveryWhere.
looking forward on making the lemon tart and the chocolate Crepse
Great recipe! Thank you .
Love it!!!
Yummmm!
Thanks so much easy healthier and delicious well done love i🤗🤗🤗
"...An' thee ever luvlier Flora McDugal , the self raisin' flower .
So if yer're look'n fer a tart'n trousers ... she's one . " ---Wee Willie McGorbals
Is the temp fan forced? Ive made it twice (without fan) and had to turn down my oven to stop burning.
if the lemon olive oil tart is as perfect as Julia's pancakes than I am Queen
Did she just use one of the forbidden words in a joke? *Bold!*
Does the lemon juice have to all come from squeezed lemons or can you use bottled plus one lemon for zest?
maybe 😅Key Lime Juice, Or 3-TbL. Lemon Extract + 1/2-Cup Water Be Easiest?
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 ?
Nothing HeaLthier Than evoo. Look Up Dr. Berg
How many times have you guys posted this?!
3? probably more tho bc that's just from the top 20-ish from the algorithm list on the right
this one, dan, and someone named ashley
Could this crust be used with a chocolate filling?
😍😍😍😍😍
i'm FeeL'n TART NOW.
Why do they say table salt isn't that iodized salt?
Can you use Meyer lemon juice?
You would probably have to dial back the sugar since meyer lemons are less tart. At least that's what researching meyer lemons came up with.
3/4-cup. Sugar Best 4 TART😅
what size pan
Tart pans are usually 9 inches.
@@jusssayin480 I found a 10'' and 11'' not sure what this recipe calls for
@@sandrah7512 Thank you, I will go out and buy one.
I had a 9” pie dish and an 11” tart pan. I went with the 9” pie plate. My only learning was that the 3/4 dough bottom: 1/4 dough side ratio wasn’t quite accurate (was delicious, don’t get me wrong). Next time I make this, 5/8:3/8.
Y'all better watch out for tart-thieves.
Oh no…do i make the cake or the tart for my moms birthday?? 😩
maybe Make Both, & Some Of There fool Proff Fudge Using 2--Cups WaLnuts, Peace, bye
If you are only making one tart, why not half the crust recipe?
... _I_ miss the butter
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.
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?
Yes.
Don't knock it if you haven't tried it! I've made this and it is fabulous. Bridget and Erin repeatedly stated that lemon and olive oil go exceptionally well together, and referenced the olive oil lemon cake they made previously. FYI, olive oil cake is a standard and traditional Italian recipe.
I made this for the first time last weekend, and I added lemon zest and a half teaspoon of almond extract to the crust. That may give the crust more of the traditional “sweet” flavor you expect in a tart crust. However, if you don’t, it’s still delicious!
But I think the crust has the neutral potential to serve as a savory filling as well, say for a quiche or strata.
The skepticism is understandable, but I've made various citrus + olive oil combos (orange, lemon, lime) over the years and they always turn out surprisingly yummy. An older gentleman once had a slice and he said it was delicious but he wouldn't classify it as a dessert. Oh well, to each his own, I guess (n.b.: everyone else at the same party was perfectly satisfied calling it a dessert).
Love your videos but the endings with Julia and Bridget are on the creepy side. Ick!
Why?
Hmm interesting comment. Don't you enjoy watching other people enjoy their food? and the recap is a great touch.
No, its the "I'll see you later ". Guess I'm a bit homophobic. What can I say. I'm old. I know I'll get grief over this but oh well. I grew up in a different time. Get over it.
never seen anyone get triggered by someone saying "i'll see you later" before