How to CookPie
Heirloom Tomato and Lemon Mascarpone Tart
by Food52
• August 6, 2010
• 11 Comments
In the video below, watch A&M make Heirloom Tomato and Lemon Mascarpone Tart by nannydeb and give a full rundown on tart-making -- dough assemblage, rolling, blind-baking, the whole nine yards -- plus a cool new trick they learned from nannydeb!
This week's videos were shot and edited by Drew Lavyne, the founder/director of Six Minute Stories and the producer of the Teach Me Sushi iPhone app, which was recently featured as the #1 new app in the Apps for Foodies section on iTunes!
Comments (11)
Showing out of comments
I mad this tonight. Do you have to eat it all right away or is it ok to keep for a day or two in the fridge?
Amanda is a co-founder of Food52.
I kept one of the ones we made for a few days and it held up well. We let it come to room temp before eating it.
So is it served cold? Or does it go back to the oven?
Amanda is a co-founder of Food52.
It's room temperature.
I loved watching you make this dish and then enjoying it. Will now try it at home.
That was fun to watch! I'm glad you liked it.
I am growing these very tomatoes as we speak. Cannot wait to get home. This looks fantastic and the video is excellent. I am still in Europe on holidays and very behind in my readings, but am catching up. Bravo on the timeliness of this one.
:)
Valerie
Abbie is a trusted source on General Cooking.
Great video! I would really like one for lunch right now. a REAL friend would make one and bring it to me - hint hint :-)
Too bad you live so far away...
Unusually good video - crust -making 101 tips much appreciated! Recipe looks incredibly delicious and is on the menu for tomorrow night. Thanks!
Merrill is a co-founder of Food52.
Glad you enjoyed it!
Showing 11 out of 11 comments