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.
"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 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?
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. 😘
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 💛💛
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
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.
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!!!!!!!!!!
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 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 😊
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.
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.
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!
Great series! Claire's brilliance, enhanced with skilled editing, creates tutorials at the top of her game. For now! She'll be even more amazing in the future! And now, breakfast.
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!
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 love Claire’s reactions when trying her food. Though her reaction kinda subdued it comes across as humble because I know her food must taste AMAZING after all that work she put in
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
I made my family late to church one Sunday morning cause my eyes were glued to the TV! I wanted to learn how to make a fruit tart ❤ I am a proud line cook now, everything comes full circle! 😊
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.
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 🤔
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! ♥️
There's such a fine line between "I can do this at home" and "this is boring" explanation in cooking videos, and I don't think anyone gets that more than Claire.
The way you teach is my dream, I know I have very specific ways of doing things, and that you share little tips and why you do them makes it such a pleasure to learn from you.
I’ve made similar fruit tarts before, but one tip I picked up here was putting the currently unwanted preserves solids back in the jar with the remaining preserves! Love that! Absolutely genius! 💗
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... :)
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 .
Made this yesterday and it came out perfect!! The custard thickened surprisingly quick, but transferring it to another bowl definitely kept it from overcooking. I had to use a bit more dough to make a secure base, but that could just be inexperience in allocating it properly. Overall it was pretty simple to make and an absolute hit!!
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.
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 .
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.
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.
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!
My french husband will approval Claire, bcos you baked the tart till its brown, not pale and you used Bon Maman jam! Love watching you bake since BA times!
This tart is truly the first thing I made from your book! Even though it's not in the book, it's one of my favorite desserts, so putting it together from its components seemed obvious.
@@Haleyrubin852 I often break up recipes into stages, complete them over 2 days or more. I've made this pastry cream several times now, and find it's best left overnight in a covered bowl (the equivalent of 10-12 hours). The one time I didn't leave it that long, I severed it to guests, so of course it ran! Still delicious though.
i am very tired and need to sleep so i will watch this later after ive slept but i wanted to thank you for your videos. they have helped me through many mental health crisis's. thank you so much i am very greatful :)
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 😊
This makes a perfect birthday celebration piece for someone who is not a cake fan. With Claire's tips, I now think I may bake a fruit tart rather than buy it from a bakery. Coming to you from hot and humid San Antonio, Tx. OK, gotta do it, "ya'll"!
Good Morning! Where are you watching today's video from? Comment below!
Yes I love it 🥰
phone and laptop! from manila, ph!!!
Australia :)
I’m in the middle of Canada, Manitoba! :)
From my kitchen making lunch, in ireland 🇮🇪💕
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!
OOOH YES
That's a great idea! I see always wondered what goes into creating a recipe.
@@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.
YES THIS
Great idea
"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
claire: i dont want it to be fussy, like who has the time
also claire: been decorating for 20 minutes
Right? LOL. We know how much she loves her arts and crafts. Decorating falls into that category, basically.
She must be a Virgo. 💖
@@tati.l. she was so valid for saying it’s the only thing she would look forward to
@@BeatlesNinja she is!!! sept 16 🥰
She and Jenna Marbles would be best friends ✨ overdoing things
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?
Everything is optional.
I think that you should do it... but only to the extent that you want.
We’re here on this earth to fight the tyranny of Texas. (Sorry, the subject is fresh on my mind.🤨)
@@jvallas I hear ya!
Texas should just be thrown away we don’t need it
@@LinkinParkLover2012 just let my brother and his family escape back to illinois first. 😏
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. 😘
Having tried to put doughs like that in like it was a pie dough before I have to try it.
@@KenS1267 kk
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
I was just looking for this comment thank you!
Hello! Where did you find the recipe for the tart??
I can’t find it in the description
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 🥺💛
Same! I've had a rough week and Claire and Sohla's cooking vids are keeping me going, lol.
💜💜💜💜💜💜💜
@@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 💛💛
My heart felt this one
I hope things get better for you - lots of love! 💛
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
Brilliant!!
Or milk/dark chocolate 😍
I love how versatile that crust is. And that method for lining the pan is *chef's kiss*
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.
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!!!!!!!!!!
i had war flashbacks when claire said “tempering”
black and white visions of a sous vide machine and melted chocolate in a plastic bag, to the sound of choppers and gunfire--
Oh boy me too!
I half expected sohla to pop out lol
Miss those days
Whoever makes the little faces on everything is the best and they better not stop. The little extra dough face was my favorite in this video.
19:29
"I don't actually think you have to coat every single one...kinda cool to have a mixture of matte and shiny"
cuts to all shiny topping lmao
This is moments after she spent 20 minutes on what she said she didn't have to spend too much time on.
Dear people that do the editing and add the badass music when Claire bangs the spatula on the pan... you're the best.
This is my dad’s favorite dessert can’t wait to make it for his birthday now :)
💋 🎂🎊🎉🥂感觉很好（你这个怪胎） czcams.com/video/jkniLCb1DbY/video.html
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 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 😊
“verdict: mmm” so true queen
You know you don’t have to leave 12 comments per video, right?
@@barrackobamar You know you don't have to comment anything at all, right?
@@kaemincha look at who wrote the comments on this video. Their name shows up way more than once or twice
Claire: Do the best you can!
Also Claire: *does it perfectly*
hehe the dough ball had a face
Little dough friend!
And it blinks ☺️
whoa funny meme man on food youtube?
The way you put the crust in the pan is changing my life for the better. That's literally always been my biggest struggle in baking
the face on the dough scrap though!! details in editing is lovely and this recipe looks soooo good as well 😍
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.
The answer to what happens when we run out of recipes from the book? Another book Claire!!!!
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.
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.
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!
My favorite was the oreo recipe. It is better than the store brought and she enjoyed that challenge.
Sitting down with my breakfast and a new Claire video is the perfect way to start the day!
That tapping bit got me howling 😂
the music starting when Claire was opening the jar was hilarious to me
Great series! Claire's brilliance, enhanced with skilled editing, creates tutorials at the top of her game. For now! She'll be even more amazing in the future! And now, breakfast.
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!
don't know the reason behind the faces, but I've noticed they appear in videos edited by Hal McFall (the channel has several editors).
I'm obsessed with the adorable uncooked dough scrap that's blinking at me!!!
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!
It would be the best video ever if Claire could do a collab video with Emmymade that would the most calming video ever
Yessssssss
Claire. When you run out of recipes, it's supposed to coincide with the NEXT book. Dessert Lifestyle.
I love Claire’s reactions when trying her food. Though her reaction kinda subdued it comes across as humble because I know her food must taste AMAZING after all that work she put in
Watching from South Korea where I don’t have an oven!😭 would love to see more no bake recipes/ pan recipes! Love you Claire!!!
It seems that in Japan and Korea it's common to not have an oven.
@@recoil53 yes that's true! so air fryers are super popular here
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
You are so Inspiring Claire ❤️❤️❤️❤️❤️
I made my family late to church one Sunday morning cause my eyes were glued to the TV! I wanted to learn how to make a fruit tart ❤ I am a proud line cook now, everything comes full circle! 😊
East Lansing, Michigan. Just made this style tart at a Zingerman’s bake class! Thanks for sharing.
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.
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 🤔
You will never run out of recipes Claire. I know, you know.
Could honestly watch Claire smoosh dough into crust for hours. Like ASMR for baking.
I just love how Claire needs Vinny to tell her to stop
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 like the descriptions of what mixtures should look like at what stage. It helps to know things aren’t going wrong at home.
There's such a fine line between "I can do this at home" and "this is boring" explanation in cooking videos, and I don't think anyone gets that more than Claire.
Editor needs an extra tart all to himself for doing awesome job in this episode
Claire : the next step is tempering
*instant gourmet makes flashbacks*
The way you teach is my dream, I know I have very specific ways of doing things, and that you share little tips and why you do them makes it such a pleasure to learn from you.
I’ve made similar fruit tarts before, but one tip I picked up here was putting the currently unwanted preserves solids back in the jar with the remaining preserves! Love that! Absolutely genius! 💗
What I don't understand is why not use jelly instead of preserve
@@radhiadeedou8286 I would think jelly might add too much liquid once heated up
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... :)
so sorry about your kitty, I know how hard it is. ❤️ Sending love.
Hey Claire, watching your video from South Africa. Can I just say the video editor is just amazing! Always makes me laugh 😂
Baking is never optional. Love your book so much.
The little faces on random things are so cute!! 😊
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 .
On this episode of “Claire: The Pastry Goddess”
I made this as an inexperienced baker and things definitely went wrong during the apple compote process but it tasted DELICIOUS!!!
I always comeback to those recipe for Mother’s Day
claire ending up decorating for 20 minutes is peak virgo energy
You're awesome Claire!!
The dough having a smiley face was adorable ☺️
Made this yesterday and it came out perfect!! The custard thickened surprisingly quick, but transferring it to another bowl definitely kept it from overcooking. I had to use a bit more dough to make a secure base, but that could just be inexperience in allocating it properly. Overall it was pretty simple to make and an absolute hit!!
Hello, where did you find the recipe for the crust? I can’t find it on her description
All the little sound effects your editor adds are hilarious!
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.
I think this is the first claire recipe I've watched where I have all the needed ingredients and that makes me happier than it really should
Good morning! Im watching from Singapore 😄 its 11pm here! And now i have a yummy dessert to try and make over the weekend. Thanks Claire!
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 😭
Would it help if you added more dough when building the sizes of the tart maybe?
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 .
@@gabriellemos5703 I have been using beans for a weights and parchment paper instead of aluminum. Will try leaving extra. Thanks
Let the dough rest before rolling it out.
If the dough pulls back when rolling it out, cover it and let it rest.
Claire, wrap a damp cloth around the bottom of your bowl when you don't have a free hand to hold it while mixing. The cloth will hold the bowl still.
They teeny tiny smiley face on the extra little ball of dough sooo cute
I love the videos and love them more with all the added bits of fun (smiley faces, pop-up "quotes", music, etc.) Yay! for happy silly editing.
Claire, you've got to figure out another AC somewhere in that apartment.
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.
If you can, slide it off.
I believe she leaves the base underneath when slicing and serving. That's what I've done in the past at least :)
I've made your carrot cake, cookies and now this. All SUPER AMAZING! Thank you for putting out these recipes!
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.
Does anyone else hate green bits left on strawberries? Eww
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!
My french husband will approval Claire, bcos you baked the tart till its brown, not pale and you used Bon Maman jam! Love watching you bake since BA times!
the small sauce pan she is using for the glaze,, SOOO CUTE!
Why is this the first I’m seeing this channel!!? Thank you CZcams for recommending this
This tart is truly the first thing I made from your book! Even though it's not in the book, it's one of my favorite desserts, so putting it together from its components seemed obvious.
Hi! Do you remember how long you chilled the tart filling for?
@@Haleyrubin852 I often break up recipes into stages, complete them over 2 days or more. I've made this pastry cream several times now, and find it's best left overnight in a covered bowl (the equivalent of 10-12 hours). The one time I didn't leave it that long, I severed it to guests, so of course it ran! Still delicious though.
@@lorassorkin thank you sooo much!!!
I’m using this to make the Peach Melba tart tomorrow with peaches from my local farmers market! So excited! Thank you Claire💙
Hahaha the back beat when Claire was banging the spatula on the pan was perfect
i am very tired and need to sleep so i will watch this later after ive slept but i wanted to thank you for your videos. they have helped me through many mental health crisis's. thank you so much i am very greatful :)
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 😊
Wait this is genius omg
You can tell that Claire loves to bake and enjoys sharing it with us
I love Claire so much
claire’s voice is so calming to me for some reason
I would die for Claire from the Claire Saffitz x Dessert Person :D
22 minutes of claire! Just what I wanted to make this Thursday WFH better!
This show is better than anything currently on BA
"Baking is Optional" is a great title for a book of non-baked desserts.
This video was so helpful! Thank you I will apply these changes to my next tart!
Im hear to aplaude the editor!! Unsung hero, the remix of the spatula banging was great!!
This makes a perfect birthday celebration piece for someone who is not a cake fan. With Claire's tips, I now think I may bake a fruit tart rather than buy it from a bakery. Coming to you from hot and humid San Antonio, Tx. OK, gotta do it, "ya'll"!