I have been your fan since before I had my baby. And she's now 12 years old! Your recipes made me find joys in baking and I used many of your recipes and it never failed. I've enjoyed baking until now because of you and please never stop making videos! You're one of the best baker on YT 😍🎂
Absolutely amazing 🎉❤ Thanks again for sharing your skills and all the tips and suggestions about the filling’s!👌💖😋😋😋 Very much appreciate it! 🙏👍👍👍👍👍👍👍
Fantastic, thorough recipe as usual! One question, I only have a slightly larger 11 inch (28 cms) tort pan, may I assume ~22% more in ingredient amounts (given you used 9 inch)?
It’s more like 50%. The area of a circle is pi R squared. Radius is half the diameter so for the 9 inch 3.14 x 4.5 x 4.5 = 63.6 sq inches. For the 11 inch. 3.14 x 5.5 x 5.5 = 95 square inches.
Very beautiful looking tart! 💖 I love how these colourful berries complements each other. I have made something similar in the past too following your other recipe. It had a kiwi 🥝 along with all those berries 🍓🫐 This can be good for Valentine’s Day dessert.💞🎊😍
I have tried so many of your recipes! My guest are always so amazed of my bakes. Thank you so much for your endless recipes! By the way, mascarpone is so easy to make for people that can’t find it.
A world of possibilities, I love a shortbread crust. You remind me of a woman I greatly admired another home cook who knew how to make great desserts, Maida Heatter, her recipes never fail me and neither do yours.
I love this recipe seems quite easy to me! great weekend idea ,,last weekend I baked your apple streusel recipe ❤ for the probably 20th or 30th time😂 every one just loves it and askes for it ever since I baked 1st time few years ago
Hi Stephanie! Thank you for giving metric measurements. Me and all your european fans really appreciate it. I've been watching you for years and even though I'm quite young and not your typical demographic, I love your recipes. You have no idea how many times I have made your cakes, and every single time they come out wonderful. Thank you so much for truly giving me joy with your baking. ❤
I've use your shortbread tart crust for years and years and love it -- you taught me how to make a fruit tart years and years ago -- thank you -- my friends and family always are impressed and love it!
Hi Beautiful Stephanie💜This Dessert is Beautiful!! You are an Excellent cook and teacher, we're so Blessed to have you. This Dessert would be such a nice gift for someone. You are the very best❤💚 God Bless you and your family always 💜 I love you 🧡
Hi Stephanie I look forward to your videos I have baked a lot of your delicious cakes and the family go mad for them I would just like to say thank you for sharing your beautiful recipes and your knowledge on baking thank you take care Dawn from the uk ❤
Looks gorgeous! Did you film this recently? Just cause you mentioned your fruit being in season, also I have no idea what access to fruit you have in Georgia. Mid winter in the UK, we import soft fruit from places like Portugal, Morocco and Egypt. May onwards is peak berry time :)
Hi Stephanie - one more question - since I only have a 11” tart pan I increased the crust ingredients by half …. so I used 1.5 cups flour etc …… should I do that with the custard filling also …. thanks again
Hi Stephanie - if you make the shortbread crust in advance and store covered overnight - do you store it a room temp or in the fridge ….. so far mine looks great … many thanks - will keep you posted
Loved seeing this version. For your personal use, you may want to use the Wilton large, flat cake lifter to remove the tart from the pan base and relocate the treasure to your presentation plate. It’s a wonderful ‘gadget’ for cakes, tarts movement!
I used APF but the mixture seemed to be a bit dry so I added more butter and over-pulsed it. It then became too wet! Was that the reason my final product short bread was burnt at the rim and shrank?
With a shortbread batter you need to make sure that the flour is thoroughly coated with the butter so the batter isn’t dry. If you didn’t weigh your flour then lightly spoon it into your measuring cup. Did you freeze the crust before baking. As that should prevent shrinking. But shrinking could be caused by too much moisture because of the extra butter you added.
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I have been your fan since before I had my baby. And she's now 12 years old! Your recipes made me find joys in baking and I used many of your recipes and it never failed. I've enjoyed baking until now because of you and please never stop making videos! You're one of the best baker on YT 😍🎂
I even made one of her recipes wrong and it turned out great.
Same here 🎉❤😍
My baby is just 3, but I’ve been following for 12 years as well and I actually learned how to bake thanks to Stephanie ☺️
You are so amazing..I have learnt so much from your videos. Thanks very much
May you live longer .May Allah Bless your Hands Bless you too. You are my Number one chef
Amin!
Absolutely amazing 🎉❤ Thanks again for sharing your skills and all the tips and suggestions about the filling’s!👌💖😋😋😋
Very much appreciate it!
🙏👍👍👍👍👍👍👍
I just love you.
Classic Stephinie thank you so much God bless you nd your family
I am your fan for the longest time!💯💯
Your bakes are just so enticing, your step by step guide makes it enjoyable to follow and start baking myself😊
Absolutely yummy 😋 chef from India 😋😋
I can't wait to try this it looks delicious
Going to try this later in the week! Your recipes are always so easy to follow! (p.s. your brownie recipe scored me my partner :p)
Thank you Stephanie for yet another superb dessert! The fruit looks so refreshing, perfect for any occasion. Cheers!
Been a fan since 2014! I used to watch your videos when I was in Law School! I watch it whenever I am having a quick break from reading books.
Love this recipe & can't wait to make this tart! Thank you for sharing!! 🍓🥧 👏🏼❤️
Love the part when you taste it, I can almost taste it myself😋
Very nice and quick recipe
This looks amazing!! I will definitely make it!!
Stephanie,so nice to c u again.U are e best baker wth your gd n thorough explanations.Been your fan .Thank u so much 💖.
Looks so good can’t wait to make it thank you so much for the recipe ❤
That Easy Fruit Tart looks amazing! I bet it tastes amazing too!
Fantastic, thorough recipe as usual! One question, I only have a slightly larger 11 inch (28 cms) tort pan, may I assume ~22% more in ingredient amounts (given you used 9 inch)?
It’s more like 50%. The area of a circle is pi R squared. Radius is half the diameter so for the 9 inch 3.14 x 4.5 x 4.5 = 63.6 sq inches. For the 11 inch. 3.14 x 5.5 x 5.5 = 95 square inches.
@@joyofbaking Excellent, always appreciate your attention to detail! Thank you ☺
Very beautiful looking tart! 💖 I love how these colourful berries complements each other. I have made something similar in the past too following your other recipe. It had a kiwi 🥝 along with all those berries 🍓🫐 This can be good for Valentine’s Day dessert.💞🎊😍
Can’t wait to try this. Didn’t know it could be so easy! Love you, Steph.
Wow! I’m going to make it!!! Delicious ❤ thank you 😊
Just very good and delicious, so good; thank you and have a great day.
By e way,I'm allergic to all kinds of berries so I'm gng to use peaches or cherries.Gd night frm my sunny island,Singapore but now is rainy season.
Good morning Stephanie!! 😁
Looks very very yummy🥰🥰🥰....I'm also your student maam over 5 years...😍😍
Hundreds & Hundreds of recipes. Thumbs up to your amazing baking skills. Can’t thank you enough dearest Steffani 👑 Onwards & Upwards hereafter ♥️♥️
Definitely making this. Your recipes ROCK! Love the way you teach
I have tried so many of your recipes! My guest are always so amazed of my bakes. Thank you so much for your endless recipes! By the way, mascarpone is so easy to make for people that can’t find it.
Hey can you please send how to make mascarpone
A world of possibilities, I love a shortbread crust. You remind me of a woman I greatly admired another home cook who knew how to make great desserts, Maida Heatter, her recipes never fail me and neither do yours.
Everything you bake looks gorgeous and it's delicious!
Thank you very much for this wonderful video!
Hello from sw florida-Thank you so much for all your videos! I never fail at baking now when I make them!!
Excellent recipe! Thank you for sharing 🍰
I love this recipe seems quite easy to me! great weekend idea ,,last weekend I baked your apple streusel recipe ❤ for the probably 20th or 30th time😂 every one just loves it and askes for it ever since I baked 1st time few years ago
Thank you Stephanie 😊 I really enjoy your recipe
Yum what a beautiful looking tart Stephanie.😋😊
Hi Stephanie! Thank you for giving metric measurements. Me and all your european fans really appreciate it. I've been watching you for years and even though I'm quite young and not your typical demographic, I love your recipes. You have no idea how many times I have made your cakes, and every single time they come out wonderful. Thank you so much for truly giving me joy with your baking. ❤
This look very nice 👌I can wait to try it for my family
I just want a book so I can have these recipes immortalized and memorialized on my shelves. Come on Stephanie, I'm ready to throw my money at you❤❤❤❤❤
It's yummy and delicious
Wow that looks beautiful going to make tomorrow morning love watching your videos your amazing thank you watching you from Ireland 🇮🇪.
Thank you Stephanie!🍓
I've use your shortbread tart crust for years and years and love it -- you taught me how to make a fruit tart years and years ago -- thank you -- my friends and family always are impressed and love it!
This fruit tart looks so good Stephene and also very pretty. Would love to try this as strawberrys are in season just now. Thanks dear.
Hi Beautiful Stephanie💜This Dessert is Beautiful!! You are an Excellent cook and teacher, we're so Blessed to have you. This Dessert would be such a nice gift for someone. You are the very best❤💚 God Bless you and your family always 💜 I love you 🧡
Hi mam.. love ur recipes.. never have they failed me..
Hi, Stephanie. I tried some of your recipes and it's really good. I hope you will also demonstrate baking "food for the gods" . Thank you.
This is a very nice recipe and I will definitely try making it. You are such an inspiration to me. Thanks for sharing.
Hi Stephanie I look forward to your videos I have baked a lot of your delicious cakes and the family go mad for them I would just like to say thank you for sharing your beautiful recipes and your knowledge on baking thank you take care Dawn from the uk ❤
I've been watching you since I was 7 years old and now I'm an adult. PLEASE continue doing an amazing job!
Wow that butter , must've been really cold, when I tried I, it was really soft and difficult to press into the pie tin without going squishy😂
Wow super easy & super yummy😋 fruit tart
Thank U so much darling 🙏
Thanks so much for all of your help - mine looks wonderful - hoping it tastes as good as it looks …👍👍
Thank you for this tutorial! I always like to follow your recipes rather than others. They always taste so good :)
Hi Stephanie how are you doing this is husni Dawood I always watched your show on you tube channel as well
excited for more recipes from you! 😍
Ms Stephanie good evening I have an 11 inch tart pan can I use it ? Thank you
Love this recipe, thank you for sharing ❤️
I love it 🥰
Looks gorgeous! Did you film this recently? Just cause you mentioned your fruit being in season, also I have no idea what access to fruit you have in Georgia. Mid winter in the UK, we import soft fruit from places like Portugal, Morocco and Egypt. May onwards is peak berry time :)
Yes we filmed it a couple of weeks ago. We are lucky to get fresh berries this time of year from Florida and Mexico.
Hi Stephanie - one more question - since I only have a 11” tart pan I increased the crust ingredients by half …. so I used 1.5 cups flour etc …… should I do that with the custard filling also …. thanks again
Yes I would do that.
Hello nice to see you again Long time no see❤
We have a new video every second Thursday.
Stephie please can you put a tart recipe for beginners, I still want to learn from you since yu are a good teacher
This is a good recipe for beginners.
Hi Stephanie - if you make the shortbread crust in advance and store covered overnight - do you store it a room temp or in the fridge ….. so far mine looks great … many thanks - will keep you posted
Once it’s baked, you can store it either at room temperature or in the fridge.
This looks like such a simple yet pretty tart!
Loved seeing this version. For your personal use, you may want to use the Wilton large, flat cake lifter to remove the tart from the pan base and relocate the treasure to your presentation plate. It’s a wonderful ‘gadget’ for cakes, tarts movement!
I used APF but the mixture seemed to be a bit dry so I added more butter and over-pulsed it. It then became too wet! Was that the reason my final product short bread was burnt at the rim and shrank?
With a shortbread batter you need to make sure that the flour is thoroughly coated with the butter so the batter isn’t dry. If you didn’t weigh your flour then lightly spoon it into your measuring cup. Did you freeze the crust before baking. As that should prevent shrinking. But shrinking could be caused by too much moisture because of the extra butter you added.
Looks like a great recipe. Do you think you'll ever have your kids come and bake with you for a video?
Both of our sons don’t really bake, but they do cook.
Thank you 🦋🌺💖
👍👍👍👍👍😍
Is the crust still crunchy the next day or after several days, it’s not yet used?
Yes. It is shortbread which does stay crisp.
Joy is the OG of baking video!!!! Shoutout
Hello! Can I use almond flour instead of all purpose flour?
You could replace some of the AP flour with almond flour.
Mam do u have a brownie cookie recipe..
Yes. Here is the link. www.joyofbaking.com/cookierecipes/BrownieCookies.html
🇮🇶🇮🇶👋👋
This looks so good!