Maybe once you're done with your book's recipes....a series on developing a recipe? :D The idea of recipe development is so fascinating to me. There's obviously so much knowledge that has to go behind the decisions you make. I think this would be a cool opportunity to learn and even empower people to create their own recipes!
@@setodd2098 Yes! Like professional chefs/bakers always say things like "if you add more [ingredient] it'll take out the moisture and create a fluffier result" I'm like uhhh lolhowuknodat? It's fundamental knowledge like that that mystifies me. I know it prob takes lots of training and experience to gather that knowledge, but a series on some basics might demystify some stuff, and even encourage people who have had recipes turn out poorly to try again. Like I FINALLY made a decent batch of brownies the other day, and it's all because I didn't overmix the batter. Most recipes don't explain why, but the recipe said not to bc if you do, it'll become more like a cake rather than fudgy brownies. That explanation alongside seeing the actual result was, like...life-changing hahaha. I've made them 3x now and I don't even really like to bake.
I love how philosophical everyone got for a second there. Everything is optional. The nuts, the fruit... making the tart... baking anything in the first place. Why are we here again? Watching this video but also... in general?
"What happens when I run out of recipes from the book?" Claire I think you're underestimating how much everyone is obsessed with watching you do literally anything
I made this recipe and it turned out really tasty! I only had mini tart tins, and I found out that this recipe creates 6 mini tarts with a little dough left over. Hopefully this information will be useful to someone who also decides to use mini tins
Honestly whenever im having a shitty day i just binge watch her videos and forget about the world for a bit. Ily Claire thank you for being there for me when no one else is 🥺💛
@@BlinkyB23 Claire is literally my comfort person. Her videos feel like a nice big warm hug. I also LOVE Sohla I haven’t watched her in a while tho. Also i hope you’re feeling better now, sending positivity your way 💛💛
Your instructions for lining the tart pan with soft dough is worth the price of admission! I have never seen that method previously and love learning something new from you each week!! Thanks so much, Claire. 😘
Oh my gosh I love tarts. My neighbor made the most amazing pear tarts. What’s better Claire making me believe I can do this, digging though my cabinets looking for my tart pan. Giggling with the faces Vinny is putting on the tart pan. More coffee and wondering how life got so good today.
Could also brush the inside of the baked tart shell with white chocolate, this would seal any cracks formed during baking and keeps the tart shell crisper for longer once the filling is added. This stage can be done ahead of time and stored ready for whatever cold filling you desire
I had a dream I made a tart last night and woke up saying I am going to make one today. And then Claire posts this video. The timing wouldn’t be more perfect 😂 thank you!!!!!!!!!!
Was going to make a silly comment, but, the editor's cat Spud, that just made me well up, my black cat also named Spud went missing, presumed dead, last month, so, this was a sad moment for me, but that Spud looked happy there though, just a nice coincidence that there's other black cats out there named Spud too... :)
I was just wondering how to make that glaze for fruit tarts! I’ve been buying them from my local bakery but they’re so expensive! I love your videos! ♥️
I have done this exact version only a few weeks ago using your foundation techniques. Never would have thought I would have any sort of baking confidence. Thank you Claire 😊
I absolutely love these videos!!! I do miss seeing Claire work through Gourmet Makes recipes tho. It was really fascinating to watch someone who’s so talented in their craft have to test, fail, and problem-solve until they succeeded!
I would hate for Claire to have to go through Gourmet Makes hell again...But the idea of watching her develop a new recipe (maybe a series on it?) is actually super intriguing. I wonder if she'd be down for that!
The editing was amazing lol, the sound effects got me in this one! P.S..... Claire I've made your chocolate chip cookies every week for the past month. My boyfriend and I are addicted to them and we have one cookie each every day for dessert. It just makes everyday special, so thank you.
Went out and purchased a tart pan so I could make this. It was absolutely delicious!! My 15 year old daughter and I have made several recipes from your book. Love having the videos to watch and the book on hand for the recipes.
I must say, after spending a few weeks baking recipes from the book, it is def one of the most thoughtfully written cook books. Just the little details and ways that things are explained makes it a real pleasure to follow along with.
I've made this recipe several times. It's wonderful. It turns out a success every time. But, I have an issue: my custard is perfectly fine and firm until I decorate the tart with fruits. I make sure the fruits are dry but the custard gets runny, making it difficult to cut. The taste is great, but a bit messy. Any suggestions?
My son (6 yo) loves to watch your videos with me, and has really gotten a kick out of the added smiley faces on the bowls, pans, etc...lately. 😄 Just wondering what the inspiration was for those 😁Thanks for the sense of humor and delicious recipes!
Hey Claire! I've made this tart crust a few times already but everytime the sides have shrunk down. I've always chilled it in the freezer before baking. Any other tips on how to prevent this shrinkage? It's making less room for tasty fillings 😭
either ensure you are using pie weights/rice/beans or similar to weigh down the crust to prevent shrinkage (even if the recipe doesn't say to try it). if that doesn't work, you can leave excess dough above the lip of the tin and trim it after baking carefully w a serrated knife
So you can let your pie crusts have an overhang and then blind bake it- you can scrape the extra bits with a serrated knife 😅 . I think I’ve seen Carla Lalli or Erin McDowell using this method .
I'm heading to pick some fresh berries today and can't wait to make this. I'm thinking about spreading a thin layer of the preserves on the bottom of the crust like done with the raspberry jam in the Lemon Tart video 🤔
love this! I used to work at a bakery department of a grocery store and we pumped out these fruit tarts like crazy. I personally wasn't a fan because of how everything came frozen and was assembled in store, either way customers loved it! Will definitely try out your version Claire!
I made this and while it was incredibly delicious..... my custard wasn't as thick as it should have been. So my tart didn't "slice" neatly. But no one cared because it was crazy good. I will make this again and try to perfect the pastry cream. I did bring it to a boil so not sure what the problem was.
The editing in your videos is so wonderful. Smal and nothing extreme but the hilarious elements of humour with all the informative content is just on point. It works wonderfull with your aesthetic
Hey Claire Great explanation of everything . The only thing wrong I saw was at the beginning of the video you said to use 2 cups heavy cream for the pastry cream . (Note: you said it in the video at 2:06 minutes in ) The written recipe says milk which I’m sure is correct because I’ve never made pastry cream with ALL heavy cream . But some novice might use heavy cream and make the pastry cream really too rich .
Wishing the egg yokes with the sugar is a great example of how sugar acts like a liquid in recipes. It seems way to clumpy and dry when you start whisking, but the longer you whisk the thinner and more velvety it becomes, almost like you had added a liquid to the eggs.
My biggest problem with the majority of fruit tarts I've ever had is that the custard is REALLY good but the layer of custard in the tart is so thin that it practically gets lost with all the fruit and even the crust overpowers it. So usually I end up the eating the fruit off the top first and eating the crust and custard part last.
When you remove the tart shell before serving do you also scoot the whole tart off the base and onto the plate? Or is that part of the pan still there when you slice and serve? This aspect of using tart pans has always eluded me.
When I was a kid, my grandma used to make fruit tard all the time. It would be similar to this, but she would indeed but kiwis and bananas on it. And for the glaze, she used one of those packets of powdered glaze mix that was bright red, and it's just my childhood coming back to me. Best tart ever.
Instead of patching with the dough you could just brush a thin layer of melted chocolate onto the bottom of the tart. It's really good with the pastry cream and the berries 😊
Hey Claire! Watching from NC! Today is my Grampy’s birthday and I made him your chocolate buttermilk cake (which was my first layer cake ever) and your silky chocolate buttercream and HE LOVED IT!! he literally licked the plate clean 😂! Just wanted to tell you thank you for making this book it’s my first cookbook ive ever owned and I absolutely love it!
The fact that I have all the ingredients for this right now, want it desperately and am simply too lazy to get out of the bath and make it is sad, but that’s why I watched this in it’s entirety to vicariously live through her.
Seeing the Bonne Maman apricot jam brought me back to making easy tarte aux pommes with my mother when I was a child. Glazing and eating the remaining jam was my favourite part, a staple in any French kitchen.
