I really love how happy you are when you are taking your beautiful treasures out of your oven, and I really like that you are so calm, quiet and experienced in your craft. I really cannot watch noisy, boisterous cooks at all, so the way you do it is perfect for me. I have recently tried quite a few of your recipes and all have turned out perfectly, so I have a lot more to try since you have covered so many wonderful recipes. Thanks so much for all your efforts to help and guide us all to do amazing things in our kitchens, I am 71 yrs old by the way, and am still learning heaps about Baking !!
Stephanie, I love your videos. I have spent a lot of my free time on the computer after work and college watching your delicious recipes. There are a lot of self professed master chefs on you tube but you are a real professional and I admire you a lot. This said, I must confess...you make such delicious food that I had to stop watching your videos while on a diet because I got terrible cravings!! keep up the good work, for your fans!
Dear Stephanie, I been a professional Wedding Cake designer for many years but pastry I can make and it is always delicious with the filling but never perfect. I made these tarts for my husband and family including some guests and they were so complimentary about the tart itself and of course the filling. I often watch your videos but never do I make a comment until now. Thank you very much, it is good to learn from the best. Mandy
Stephanie I didn't think you could outdo yourself....we learned this in baking school....You are amazing....as most pastry chefs know "frangipane tarts" are piece de resistance of baking....of course these are sure to impress the toughest critic.... I love the way you describe your finished product. thanks....Bonny.
This is my all-time favorite tart! I think the combination of pears with frangipane ranks up there with peanut butter and chocolate, or Lennon and McCartney. Thank you, Stephanie!
That moment when discover a new dessert I had never heard talk about before and looks like is going to be your favorite of the 🌎🌝 I'm like: Hey I love you without having known. 💕💕💕 Thanks for sharing!! 🇵🇦 greetings from Panamá
Thank you so much Stephanie for sharing your wonderful recipes, I find it so easy to follow the way you teach us. So happy I found you, I’m learning so much from you. 👏
Thank you for baking ! What a so much of works for showing our love for our loved ones ! I wish I can make this (and others) one day in a big family with my four boys' future families, if God permits!
I made these yesterday with some substitutions (small tart pans rather than rings; raspberries instead of pear). They turned out perfectly! I'm going to use the leftover egg whites and almond flour for my fourth attempt at macarons.
lemonleen, I was thinking of something quite similar. I have 4.5 inch foil pans and I thought I would make Stephanie's recipe in them. Thanks for confirming my idea.
Stephanie... you wouldn't believe that I did this yesterday, though the addition of that jam is something I will deff include next time! Great recipe as always, thank you!
Those tarts look absolutely delicious! Once I pick up some tart rings I think I'll give this recipe a try. But I may do 3 with raspberry jam and 3 with strawberry jam, just to see which flavor I like the best. Keep up the good work!
ah this is one of the first french patisserie things I learnt to make!!!!! its absolutely DELICIOUS! I can't wait to share my version now too :) Great job Stephanie!
Hi Stephanie, now that's a beautiful recipe, they look delicious, you're amazing. This reminds me of when was in Europe visting my relatives. Thank you ☺🍰
Greetings from Down Under. Love all your demonstrations and recipes. And thank you so much for giving measurements in grams, I couldn't bear to measure out several tablespoons of butter. I'd love to see more of your doggie too, please.
I'm always like wow such a long video! Then I watch the whole thing solely for entertainment purposes haha Such beautiful crisp pastry and that glaze! When I'm not broke af I'm going to make these.
Thank you for sharing your knowledge and lovely recipes. I am collecting recipes for Thanksgiving and I knew I wanted to serve a fruit tart for dessert...this looks like “the winner” to me! 🤗🍂🍁 Thank you again, Karen in VA
Almond flour can be processed from blanched or unblanched almonds. The former is more refined looking and tasting, while the latter is more rustic and earthy. I think that blanched almond flour is more common. As for the frangipane, I would put almond extract in it.
Hi Stephanie! Great recipe! I have a question though; Might I want to do this recipe as a whole large tart, should I blind bake the crust first? And for how long and at what temperature should I do it? Thanks a bunch! :)
Great recipe Stepahanie =) With this one (and others) you could be a real French pastry chef ;-) If you do a large tart of this pear frangipane tart the name in french is "tarte Bourdaloue"
Hello Stephanie, I tried this recipe it came out beautiful except my base wasn't crisp, it was soft but the sides were cooked perfectly so I took it out to avoid the burning of the sides. Do you have any suggestion for it? Thank you
Shreya M I know this is late but it might still help 😀 you can buy something called a pie crust shield that will protect the edges from burning as the base cooks. Alternatively if you wrap some aluminium foil around the crust you can cook it for longer without it burning
I'm watching this (mute with subtitle) listening to a techno mixing set. Thinking of why it's a 27 mins long video..? Did she include the baking time? That would be fun to watch the tarts baking in the oven... Sorry I might be just high.
Had a problem with the dough.. it was crumbly and would not stay together after I removed it from the fridge. I did have a problem with my mixer during the dough beating process, so that could factor into it, but not sure. I am going to try it one more time and hopefully this time it works, as this recipe is quite complex.
This is a recipe I got when I went to the San Francisco Baking Institute. It is a very nice dough but it can be a little tricky to get right at first. It is important not to over mix the dough after you add the butter. You do want the butter to be thoroughly mixed in. However, it is easy to over mix as sometimes it seems like the butter has not been thoroughly mixed in (although it is) when you just look at the dough with the mixer running. So stop the mixer periodically to check to see if there are no visible signs of butter. Because when the mixer is running the flour/butter mixture has a tendency to clump even when the butter has been thoroughly mixed in. The good part is that while it takes a little practice to get the technique right, even if the dough tears a little, you can just seal it and it will taste great.
Thanks hon for your reply.. I am embarrassed to say, I grabbed the wrong ingredient not once but twice... I swear sometimes if I had a brain I'd be lonesome.. instead of the almond meal, I grabbed the almond flour.. knew the recipe called for almond meal, but still..there you have it. This is a rookie mistake, and cooking since I old stand on a milk crate by the stove.with my mom teaching me how to cook. I am gar from a rookie..
well I also can't spell today as my response is full of spelling mistakes. Anyway thanks for your reply, and I am going to give this another go with the RIGHT dang ingredients.
Oh stephanie you are the best baker i seen so far.All of recipe are outrageous.Thanks so much for keep upload and share you recipe to us but can you all check out my new cooking channel where i try my favorite recipe.Thanks so so much 😘❤you guys.
8 лет назад
Curiosity: This channel is United States, Canada or Australia???
This crust is not as crisp as some and it would depend on how thick you rolled the dough. And the filling is frangipane so when it bakes it is kinda cake-like.
@@joyofbaking thanks for your quick response. I wanted a crumbly, slightly gooey filling. How can I achieve that? Also if I wanted a crunchier crispier crust, should I skip the baking soda? Any suggestions?
Frangipane wouldn't give you a crumbly and gooey filling. So if you wanted that texture you would have to use another type of filling. The same goes for the crust.
tried it again and still the same results... I follow the recipe exactly, and it would not come together at all.. oh well, will try another dough recipe, sine the frangipane came out beautifully.
the dough takes a little bit to come together, just be patient. Make sure the butter gets cut into the dry ingredients before adding the egg yolks. When adding the eggs, you can crank up the mixer a bit.
Dear Stephanie, I think you are great chef, very efficient and very particular. But, I wish you didn't have to describe everything you do! I wish you didn't have to give measures using every measuring system on earth (you using cooking units like cups and spoons, metric units in grams and liters and the imperial units for everything, who needs that??). It's so boring, so annoying and it kills the JOY of watching you cooking. If you didn't do that, then your videos would have been 7 minutes long and much much enjoyable!!
