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I am going to make this tart and would like to know if I use a Meyer Lemon infused extra virgin olive oil will work or do you see it causing a problem eg: too much lemon? I live nearby to a olive oil farm and store where they produce many variations including Vanilla bean, Valencia Orange, Balanced and Delicate oil. Would like to hear your thoughts and what you think is the better oil for this tart. Perhaps the Vanilla oil would be more versatile than the Meyer oil.

Very nice, definetly add some alcohol.

Boy, that looks great would like to make it but no access.

Would like to see a slice.

Here's my version

Oooh, that looks yummy

I don't know if this is appropriate but I love European pastries, I guess because of my eastern european heritage and If you love pastries that are like visiting the finest Swiss watch/jewelry store then this YT is definitely worth your time to watch. https://youtu.be/oYW49UNSkuI?si=vte7JOhXXsYqvh_m

Exactly, I do this with pastry cream as well. Some people, like me, like the rubbery part.

My favourite is Pierre Herme's version, I have made it many times and when I make it I always say " I can't believe I made this", to me it is that good.

It would be neat if someone who bakes quite frequently would do a comparison.

This is the recipe I have: https://insanelygoodrecipes.com/robert-redford-dessert

Is that from Insanelygoodrecipes? Its in my file to be made, just waiting for an opportunity to make it - maybe a pot luck or church event.

I would really like to hear what you have to say about these ATK buns.

Have you tried Americas test kitchen version? I saw an unedited video of the recipe and the two girls were having so much fun at the end that Julia had to hold onto the table as she was laughing so much she couldn't hold herself up. Just because they were having so much fun is enough for anyone to be tempted to make it. Sad that this is a edited version and you can't see all the fun.

Do have a favourite recipe?

Since the recipe calls for semisweet choc., what about using less sugar? Have you done anything else from the book? I've made Death by Chocolate with a modification of using love letters standing erect along the edge

Good to know, thanks

I have done a couple of his recipes of this book, how do you like the Date Cake?

Just trying to step up the flavour over the regular crust since this is going to be a cherry pie and I know almond goes well with cherry. Thanks

I just had a thought, what do you think if I replaced 1/3 cup of AP flour with almond flour and that will help with the crumbly and fragility?

Okay, I think I will stick with the all-purp recipe. Will follow your math by multiplying by 1 2/3.

To make it less crumbly and fragile would 1 egg take care of that?

This is the recipe for a single crust and am I okay with just doubling everything for two crust? If I am using almond flour in place of the all purp., will this cause a problem? 10 tablespoons unsalted butter, chilled, divided 1 1/4 cups (6 1/4 ounces) all-purpose flour, divided 1 tablespoon sugar 1/2 teaspoon table salt 1/4 cup ice water, divided

Looks wonderful. Would this be the recipe? https://www.food.com/recipe/almond-cake-from-albufeira-portugal-170264

I like the tread marks.