It is funny that I love Carla and Claire for the opposite reasons. I love how much Claire is incredibly nerdy about cooking and therefore gets all stressed out about things coming out perfect and Carla, while being as professional as Claire, always has a chilled out vibe around her that makes you feel that even when things may get difficult (like with the elaboration of cheese on the pizza vids), she'll figure it out and things will be OK.
That’s actually so true! I find myself making Carla’s and Molly’s recipes the most since they feel the most approachable I think? I love all the chefs though they’re all great ^^
I think it's just Claire's style. I'm super detail oriented like she is, and I enjoy doing her recipes. The cherry cobbler is one I make once a month now.
She approaches it like a mother, she knows you might not have the time/need/want for finicky details or things that aren’t really necessary, and isn’t scared of using ingredients or methods other chefs might scoff at or look at in horror
Yeah for person with limited space I have to be very selective with my cooking equipment. Food processor is on my Amazon wishlist but my hands to just fine
I don't know how I got sucked into the BA viewership but here I am months after subscribing and I want every one of the test kitchen folks to adopt me, and the comments are indeed just absolutely lovely
this pastry dough method is so much more appealing to me because i hate rubbing butter into flour with a passion, it gets under all my nails no matter how short i keep them. my mom will appreciate this tart since there's so little sugar in it, thank you carla!
That crust! It's like a shaggy puff pastry. I've got to try this technique. I love that you point out how weird it looks and encourage us to not worry because it's supposed to be that way. ;) Thanks, Carla!
It's my go to tart and gallette crust now. I haven't tried it for pies yet. I think it would be great if you did a solid top dough with no designs, but if you want to do a weave etc you'll want to do regular pie dough.
The tart is great as always I am sure, but has anyone else noticed that Carla has been looking especially glowy and gorgeous in the last couple of videos? 😍
Thank you for showing something simpler. I watch all your videos for fun but this is the first one I think I can actually do, and will give it a try this weekend.
Carla gets this cute little smirk on her face when she knows she's done something particularly well and it makes my heart melt every time. Love her videos, love that test kitchen. Will you guys hire me already?!
Always love to watch Carla do her magic. Also nice to know that I'm not the only one that has after making pastry more flour on me than in the dough. Will have to give this version a go soon because I would love to see what difference this makes. Thank you so much for sharing.
Seeing those sliced, cored apples just brought back memories of my grandmother serving me spiced apple rings when I was a child. That's something I haven't thought about in a loooong time!
Carla: Hey, film my face on the left side 'cause I forgot my earring on the other lol BA Editor: *_PUTS CARLA'S FACE THAT SHOWS ONLY HER RIGHT EAR IN THE THUMBNAIL_**** if that was intended BA Editor, major props you lol
I started making the dough and realized we didn't actually own a bench scraper like I thought we did. I ended up using a metal barbecue spatula. Worked remarkably well.
this is the pastry recipe that taught me how to trust Carla. *never doubt Carla*. every time I've made it it has done exactly what it's supposed to do, come together, and then baked into this buttery/flaky masterpiece that has all of my friends thinking I'm a professional. I had to flip it a fourth time to get everyone to be friends but after I let it rest it was awesome.
We make a rustic apple pie that was taught to my mom by German farmers in the Stroudsburg, PA area. The apples are halved and dotted with butter and some spices.
I just made this a few hours ago since I couldn't sleep. I just spat out a few expletives when I first had a bite. I never expected that this would turn out to be soooo good! I normally fail when I try out recipes for the first time, but not this one. Thank you, Bon Appétit and Carla for this vid. :)
Carla is so cheerful, funny, and bubbly. She's such a gem. Watching her being so comfortable in front of the camera and around the kitchen warms my heart and melts my anxiety away for some reason... just like the butter.
If you wanna do this and ... well, do the folding... you want some nice tightly woven canvass for the kitchen. You'll have to hand wash and special dry the stuff but you can get really really good quick folds out of it. The canvass will capture some of the butter - you can very gently pre-load it with a little. The small fibers that will come off won't be a digestive problem. I also use a drill guide and a 5/8" auger bit to core apples.... Very important not to "pack" the stuffing of a piled tart into the crust, you'll need air gaps for the cooking to happen/breathe the heat into the fruit. You can enhance this by using a crinkle cutter for slicing the apples on your practice tart.
This recipe saved my Thanksgiving dessert! Thank you! The night before Thanksgiving, my mom and I realize that we only have a trader Joe's pumpkin pie for the 15 people coming for dinner. I ran into the store and grabbed some frozen puff pastry and a bag of apples. We had no tart pans so I used 2 small cake pans for the 2 tarts. Sliced the apples, tossed with lemon juice, sugar, salt, and a pinch of cinnamon. Pressed the dough down, browned the butter, filled the tarts, stuck them in a super hot oven. Boom...2 beautiful flaky apple tarts made in a pinch the night before Thanksgiving.
Just discovered this channel, even though I'm a former BA subscriber (I may have to renew). Carla is so relaxed when demonstrating. She makes the whole process look fun and easy. I also like that parts that could have been edited out or re-shot, such as the earring and not mentioning how long to bake until she is asked, are left in. And that is the easiest, no-frills crust recipe I've seen. I make tarts and pies. I'll try this crust as well. sidebar: More Carla demos, please.
I like to slice my cold butter really thin and add it to my flour instead if doing that first rolling technique. I think rolling out between 2 sheets of parchment reduces extra flour and I think that helps prevent cracking around the edges. I really want one of those rolling pins... looks perfect. I love Carla videos!
I just want to say that I love this channel. Everyone has such a great energy, everyone seems like a really nice person that I would love to meet IRL. Also, the way they explain the recipe I so simple and easy to understand! Great job, Bon Appétit!
This is the kind of cook I like to see. "Maybe this is too much." "Half a lemon, which is... I dunno, a few tablespoons?" and things like that. Laid back. Knowing things by feel and teaching the viewers to trust their intuition. I love it.
I genuinely have to say that I love your content so much. At first I thought that I wouldnt subscribe because youre like a company/magazine and often companies are able to produce good videos but lack the skill to really get the connection to the viewers. Seeing Carla react to the blueberry pies or the edits from Vincent is really fun. So thank you for being cool!
4:51 - Carla: I also don't think there's any great advantage to like under flouring too, like you're not - don't be a hero - y'know what I mean. Give yourself and give the dough the flour that it needs to not stick. Me: *so much emotions* Best life advice ever. Carla is a fountain of wisdom and has this incredible poise.
This dough is called "pâte brisée" french for broken dough. It is the base for all tarts and pies and she's making it the classic way only with the rolling trick wich I think made it more flaky.
I'd assume that you can use any filling that you want. Maybe read up on how specific fillings tend to act then plan around it. Like trying to add a bit of sugar to the peaches, and waiting for moisture to be pulled out. You might even be able to make a nice glaze with that separated moisture.
6:03 watching that uncracky dough perfectly and succesfully rolled and smoothly unrolled is such a relieve, because cracky dough gives me anxiety, the apple tart looks awesome, definitely gonna try this, and I LOVE CARLAAAAAA so much, she is my favorite ba chef, always watch her video
I loved this dough recipe! It was so simple and really delicious. I just added some vanilla pastry cream and did a rose pattern with the apples. I also added cinnamon, which made it even more delicious.
6 ปีที่แล้ว +6
LOOOVE a good apple desert that DOES NOT have cinnamon
Something about Carla looks different? Is it the hair? Usually she has some strands falling down her face but that can’t make such a drastic change she looks younger like she had a facelift or something
I just made this yesterday evening. It is SENSATIONAL. I’ve added it to Thanksgiving for this year. Thank you! I recommend reading the recipe on the BA site too. 😊
It is funny that I love Carla and Claire for the opposite reasons. I love how much Claire is incredibly nerdy about cooking and therefore gets all stressed out about things coming out perfect and Carla, while being as professional as Claire, always has a chilled out vibe around her that makes you feel that even when things may get difficult (like with the elaboration of cheese on the pizza vids), she'll figure it out and things will be OK.
She’s like a chill auntie
Carla is your english lit professor, and Claire teaches organic chem
Claire's a goddess and all, but Carla's recipes are the one that make you go "Hmm this looks doable!"
Yes! Exactly what I was thinking!
That’s actually so true! I find myself making Carla’s and Molly’s recipes the most since they feel the most approachable I think? I love all the chefs though they’re all great ^^
I think it's just Claire's style. I'm super detail oriented like she is, and I enjoy doing her recipes. The cherry cobbler is one I make once a month now.
She approaches it like a mother, she knows you might not have the time/need/want for finicky details or things that aren’t really necessary, and isn’t scared of using ingredients or methods other chefs might scoff at or look at in horror
I'm obsessed with this dough method. Love you Carla. Genius.
Yeah for person with limited space I have to be very selective with my cooking equipment. Food processor is on my Amazon wishlist but my hands to just fine
@@erickzoolander6577can
Seriously ... Ingenious and clever.
It just seems kinda hard though
Ο Τ φύγω Guns 8y9ivh
BA comment sections are so uplifting, this is the only un-tarnished part of the internet
i know it’s such a kind atmosphere 😌
Yeah your mom actually
@Tim Evans what a comforting sentiment!
I don't know how I got sucked into the BA viewership but here I am months after subscribing and I want every one of the test kitchen folks to adopt me, and the comments are indeed just absolutely lovely
Until BA prepares certain dishes differently then their viewers. Then it's, "What are you doing!? *IDIOTS."*
Claire , Brad and Carla back to back to back uploads? Looks like Christmas came early
every week should be like this one
only watch for brad. the atmosphere is so different with the others
Callum Moodley I came to the comments to look for this comment! What a great week.
Coming early is not exactly desirable, that's how I got dumped, just saying ...
Claire, Brad, Carla and Molly working together in a Christmas Special would be *pure gold*
Who else watches these at 2 am when they are starving
It's noon here in New York.
Me rn
12:52
Cameron Gordon me rn
I'm just high... 🌿
this pastry dough method is so much more appealing to me because i hate rubbing butter into flour with a passion, it gets under all my nails no matter how short i keep them. my mom will appreciate this tart since there's so little sugar in it, thank you carla!
Love the butter flattening in the dough! As a hot-handed pie maker, this is a GAME CHANGER.
Viazanie pinetki
What did we do to get Carla, Brad and Claire in the same week? I am living
We didn't just get a pre-recorded Claire either - WE GOT HER BACK!
Forget about them, who's miss green pants?! We ( I ) need more of her.
DON'T forget get as MUCH flour on your shirt as possible
That's what aprons are for!:-)
That crust! It's like a shaggy puff pastry. I've got to try this technique. I love that you point out how weird it looks and encourage us to not worry because it's supposed to be that way. ;) Thanks, Carla!
Beejay Swifter that’s exactly what I was thinking!
Right? It's borderline laminated too, great method
It's my go to tart and gallette crust now. I haven't tried it for pies yet. I think it would be great if you did a solid top dough with no designs, but if you want to do a weave etc you'll want to do regular pie dough.
It's called "flaky pastry"
"Don't be a hero"
Carla keeping it real.
The tart is great as always I am sure, but has anyone else noticed that Carla has been looking especially glowy and gorgeous in the last couple of videos? 😍
So true!
I see an engagement ring... Could it be? 😍😋
@@sofiamoreira4320 wait I thought she was married already!?
Think she's pregnant?
she is simultaneously adorable and relatable, her recipes and techniques are spot on.
Thank you for showing something simpler. I watch all your videos for fun but this is the first one I think I can actually do, and will give it a try this weekend.
Same here! lol I was thinking of trying it for Thanksgiving🤷
There are people who do that with their turds and make turd pie.
Van Halen
oo
you should definitely try the blueberry pie she did! i tried it and it came out amazing 💜💜
There’s something especially wonderful about “just trust” as part of a recipe process
Carla gets this cute little smirk on her face when she knows she's done something particularly well and it makes my heart melt every time. Love her videos, love that test kitchen. Will you guys hire me already?!
Chris is literally all that is good and pure in this world.
"Don't be a hero" cracked me up, lol
Carla looks like she's 20 years younger suddenly. Magic of Apple Tarts perhaps!
It was the bean facial.
Right?! She looks great!
Brad's allicin for sure.
She Looks 45 like always
@@Matzes We live in a post-ageist society this is 2018 not 2017 move forward, you're sleeping. Stay Woke.
Always love to watch Carla do her magic. Also nice to know that I'm not the only one that has after making pastry more flour on me than in the dough. Will have to give this version a go soon because I would love to see what difference this makes. Thank you so much for sharing.
Seeing those sliced, cored apples just brought back memories of my grandmother serving me spiced apple rings when I was a child. That's something I haven't thought about in a loooong time!
Carla: Hey, film my face on the left side 'cause I forgot my earring on the other lol
BA Editor: *_PUTS CARLA'S FACE THAT SHOWS ONLY HER RIGHT EAR IN THE THUMBNAIL_****
if that was intended BA Editor, major props you lol
i’m not even interested in cooking in the slightest but this is my fave channel
Y'all need to bring Carla back!!!!!
i love these videos...so wholesome and they dont skip out on realness. Mrs.Carla can you make pecan pie?
Yassss, Carla is the perfect addition to a Friday afternoon
*clicks amazon prime* *adds bench scraper to basket*
To be honest I used the non sharp side of kitchen knife to scrape off my surface. I just got to make sure not to Nick myself
Same!
I started making the dough and realized we didn't actually own a bench scraper like I thought we did. I ended up using a metal barbecue spatula. Worked remarkably well.
this is the pastry recipe that taught me how to trust Carla. *never doubt Carla*. every time I've made it it has done exactly what it's supposed to do, come together, and then baked into this buttery/flaky masterpiece that has all of my friends thinking I'm a professional. I had to flip it a fourth time to get everyone to be friends but after I let it rest it was awesome.
carla, claire and brad all in the past four days! living for you BA
carla's angel smile when she's asking us to share our pie baking experiences makes me wanna go bake a pie right NOW
Whoever reads this....
Have a fabulous weekend and I love you.
Thank you! I wish you the same and I love you, too!
no you dont
You shouldn't lie.
I love watching her videos more than any other. She is so kind and just makes you feel good about yourself
If we get a Molly video tomorrow I am going to LOSE IT.
/watch?v=EvwxwliPSOI
first or second guy style???
Did you ever find it again?
We make a rustic apple pie that was taught to my mom by German farmers in the Stroudsburg, PA area. The apples are halved and dotted with butter and some spices.
Warm apple tart with good vanilla ice cream is so satisfying
I love Carla!! watching her cooking videos makes me feel like I'm sitting with my mom or aunt in the kitchen and shes trying to teach me to cook
I honestly love Carla, so so glad she's back!😭😂💕
I just made this a few hours ago since I couldn't sleep. I just spat out a few expletives when I first had a bite. I never expected that this would turn out to be soooo good! I normally fail when I try out recipes for the first time, but not this one. Thank you, Bon Appétit and Carla for this vid. :)
I think adding a bit of cinnamon would’ve been perfect
Duke Wheeler i think so too. Because i have seen, eaten and made things with apples, cinnamon will always brighten up the whole thing.
Cinnamon pairs very well with starchy veggies and rich in pectin fruits. And I would really recommend some black pepper too.
Was thinking the same thing!!!! Yum!!!
I would perhaps hide the subtle flavours of brown butter. (And why add cinnamon everywhere there is an apple?)
I did this and it turned out wonderfully!
Carla is so cheerful, funny, and bubbly. She's such a gem. Watching her being so comfortable in front of the camera and around the kitchen warms my heart and melts my anxiety away for some reason... just like the butter.
Don’t be a hero - lol
I love the part at 10:52 when the brush hits the bowl and it rings, Carla's reaction is priceless 😆😆
Brads not the only one killing it this week :p
If you wanna do this and ... well, do the folding... you want some nice tightly woven canvass for the kitchen. You'll have to hand wash and special dry the stuff but you can get really really good quick folds out of it. The canvass will capture some of the butter - you can very gently pre-load it with a little. The small fibers that will come off won't be a digestive problem.
I also use a drill guide and a 5/8" auger bit to core apples....
Very important not to "pack" the stuffing of a piled tart into the crust, you'll need air gaps for the cooking to happen/breathe the heat into the fruit. You can enhance this by using a crinkle cutter for slicing the apples on your practice tart.
wow thanks for the 90 degree trick!
The first tart/pie I made in my life! It turned out amazing! Thanks for making it easy enough for the inexperienced to make too!
CLAIRE, BRAD, AND THEN CARLA??! What a week! 😆✨
This recipe saved my Thanksgiving dessert! Thank you! The night before Thanksgiving, my mom and I realize that we only have a trader Joe's pumpkin pie for the 15 people coming for dinner. I ran into the store and grabbed some frozen puff pastry and a bag of apples. We had no tart pans so I used 2 small cake pans for the 2 tarts. Sliced the apples, tossed with lemon juice, sugar, salt, and a pinch of cinnamon. Pressed the dough down, browned the butter, filled the tarts, stuck them in a super hot oven. Boom...2 beautiful flaky apple tarts made in a pinch the night before Thanksgiving.
I love Carla’s videos!!!! Yum! It’s okay. None of noticed the missing earing
Olá
Voçes gostarão do vídeo 📹
Ugh another queen of cooking, watching Carla makes me happy!
That dough came out perfect! This method makes it less intimidating.
Carla is GLOWING in this video!! Fantastic recipe, just in time for the holidays.
Carla is like the artsy free loving aunt of BA 🤗
I’ve been making pies for years and learned a TON about making pastry dough from this video! can’t wait to try some of this out!
Just discovered this channel, even though I'm a former BA subscriber (I may have to renew). Carla is so relaxed when demonstrating. She makes the whole process look fun and easy. I also like that parts that could have been edited out or re-shot, such as the earring and not mentioning how long to bake until she is asked, are left in. And that is the easiest, no-frills crust recipe I've seen. I make tarts and pies. I'll try this crust as well.
sidebar: More Carla demos, please.
thank you for the pastry crust technique! i didnt make this tart but the pastry i made turned out amazing :D
Before I pressed play I was like “wow who’s this new girl?” And then I realized it was Carla. Looking good today gurrrl!
I really, really adore Carla.
pink ladies are the Best Apples (cooking or otherwise) and theres no way to change my mind on that
You obviously haven't tasted batna's apples.
Galas for me!
I personally prefer Fuji apples
Love watching you bake! You make everything look so simple! Baking humor is great!
I have fillings for this episode 🥰
J-Mac's Amateur Kitchen 😀😃😁😄😆😂
WARNING! I have 2 (!!!) dangerously HOT girlfriends and I show them off on my channel! Thanks for being jealous, dear JMAC
@Tim Evans I hope to be a witness
I like to slice my cold butter really thin and add it to my flour instead if doing that first rolling technique. I think rolling out between 2 sheets of parchment reduces extra flour and I think that helps prevent cracking around the edges. I really want one of those rolling pins... looks perfect. I love Carla videos!
carlacarlacarlacarla MORE CARLA- anyway.. made my day to see another BA videoooo :)
I just want to say that I love this channel. Everyone has such a great energy, everyone seems like a really nice person that I would love to meet IRL. Also, the way they explain the recipe I so simple and easy to understand! Great job, Bon Appétit!
it would be fantastic to have a ba christmas special with out favorite chefs... vinny... persuade them!!
These videos are mesmerizing, could watch these all day.
Carla, why didn't you just take the other earring out? haha
Ikr !!
Easier to lose it if it isn’t in her ear 😅
Cuz fashion
Yes Carla! You're an absolute legend. I love everything you make I've made most of the recipes you've presented x
When she ate the crust that flaked off 😂
.
Li
This is the kind of cook I like to see. "Maybe this is too much." "Half a lemon, which is... I dunno, a few tablespoons?" and things like that. Laid back. Knowing things by feel and teaching the viewers to trust their intuition. I love it.
I need that ice water recipe! Seriously though -
that's a well-guarded secret.
Watching Carla’s videos makes my day instantly and my heart smile
Carla is.. looking *GOOD*❗‼️♥️💖
I could watch Carla cook all day long. She's got a great personality and great technique.
My husband Andy is taunting me in the background. Omfg 😍
I had this nostalgia moment when you laid the dough over the tin, it was like in Snow White. Perfect!
But is it a soggy bottom? It sure isn’t! Thank you for the great recipe!
I genuinely have to say that I love your content so much. At first I thought that I wouldnt subscribe because youre like a company/magazine and often companies are able to produce good videos but lack the skill to really get the connection to the viewers. Seeing Carla react to the blueberry pies or the edits from Vincent is really fun. So thank you for being cool!
Sugar for browning, lemon juice to prevent browning. Nice.
It's a different kind of browningggg
@@MaddieNoelle I know, maillard browning vs enzymatic browning. It's still funny to hear it right next to each other like that.
4:51 -
Carla: I also don't think there's any great advantage to like under flouring too, like you're not - don't be a hero - y'know what I mean. Give yourself and give the dough the flour that it needs to not stick.
Me: *so much emotions*
Best life advice ever. Carla is a fountain of wisdom and has this incredible poise.
Can you use this dough for pies?? I want to assume it's versatile.
Isabella Embly it's the same ingredients as most pie crusts. Probably just adjust the amounts to get enough for the top of the pie.
This dough is called "pâte brisée" french for broken dough. It is the base for all tarts and pies and she's making it the classic way only with the rolling trick wich I think made it more flaky.
Lisa Boban 😂🤫
I genuinely love every person in that kitchen🥰
Can you substitute peaches for the apples in this recipe?
Can't you ? I would make it with nectarines though.
I would imagine peaches would be too wet?
@@riaray8336 you can always add a spoon of flower to absorb the moisture.
I'd assume that you can use any filling that you want. Maybe read up on how specific fillings tend to act then plan around it. Like trying to add a bit of sugar to the peaches, and waiting for moisture to be pulled out. You might even be able to make a nice glaze with that separated moisture.
6:03 watching that uncracky dough perfectly and succesfully rolled and smoothly unrolled is such a relieve, because cracky dough gives me anxiety, the apple tart looks awesome, definitely gonna try this, and I LOVE CARLAAAAAA so much, she is my favorite ba chef, always watch her video
Carla almost seems high in this 😂
Carla saying "dont be a hero" when it comes to flouring is ICONIC 😂❤❤
Andy hanging around in the background 👌🏼
carla reminds me of my italian aunt, it warms my heart
Drew Barrymore of the BA kitchen
I love people like Carla - who cooks and knows exactly what she's talking about
Skip to 14:42 for some hot, steamy action with Andy!
I loved this dough recipe! It was so simple and really delicious. I just added some vanilla pastry cream and did a rose pattern with the apples. I also added cinnamon, which made it even more delicious.
LOOOVE a good apple desert that DOES NOT have cinnamon
That's too bad, I love cinnamon in everything apple lol
“Don’t be a hero” while flouring 😂😂
Something about Carla looks different? Is it the hair? Usually she has some strands falling down her face but that can’t make such a drastic change she looks younger like she had a facelift or something
I thought the same- I really think seeing her brows and forehead is such a novelty, we had no idea what to expect!
@@tthings6686 Yes! By Jove I think you've got it! It's the bangs.
I love Carla! She is so fun! And this tart looks delish!
Sorry Carla but that butter was burnt.
i love how simple this is! definitely gonna make it next week
Andy's butt is so distracting!!
🤩😄 yet with consistent yapping of "tart" it almost became symbolic.
hahaah. I was thinking the same thing...and he kept moving it too haha. Oh lordy
I just made this yesterday evening. It is SENSATIONAL. I’ve added it to Thanksgiving for this year. Thank you! I recommend reading the recipe on the BA site too. 😊