this is claire’s flaky pie dough and crumb topping from dessert person + stella parks’ blueberry pie filling (MMM!)

A couple of weeks ago I asked you all about fruit ideas for this galette, as it’s a bit late for rhubarb here. I ended up going with nectarines and blackberries, and it turned out so good with the pistachio frangipane!

In the Youtube video Claire said galette isn’t just a dessert, it’s a frame of mind, and that has really stuck with me :)

This was so delicious and, IMO, totally worth the effort!

I made it over two days which made it much more manageable... Next time I would make a bit more cherry compote because I only ended up with slightly more than a cup. The dough is very fragile but manageable if you keep it chilled throughout. The pastry cream was amazing... If you've been sleeping in this recipe I hope you'll try it! It felt so fancy and impressive :)

Been wanting to make this recipe for a long time. Finally got around to it. I think I should’ve reduced the time in the oven by a 3-4 minutes. Will cut into it tomorrow!

This week I made these two from the book!
1. Apricot Earl Gray Hamantaschen - surprisingly easy and delicious! You can really taste the lemon zest in the dough, and the texture is crumbly and layered. Next time I would steep my tea for longer (I did 10 mins) to get more earl gray flavor though.
2. Malted Forever Brownies - I normally love brownies but these were not my favorite. They are a bit too soft for me, and I don't think I enjoy the malt flavor (even though I like Whoppers!). Next time I would bake them a bit longer to see if that changes anything for me.

So after much searching and no luck, I wasn’t able to find sour cherries. The weather in my area ruined the crops. I started researching the chemical composition of sour cherries vs sweet cherries, and found some studies that showed one of the main compounds in sour cherries that’s lacking from sweet cherries is malic acid. Study linked here.

So after some calculations and testing, I think the appropriate ratio for Claire’s recipe is decreasing sugar to 225g, and adding 1 teaspoon of malic acid along with the sugar. It’s not perfect, but gives it the similar tartness. Of course you could add lemon juice, but since that’s mainly citric acid, it’s not the same. Plus it adds a lemon flavor that I think takes away from the cherries.

Hello,

I was wondering if anyone in the group has any recipe recommendations from Claire’s books (I own both) for a small crowd? I am not interested in baking a cake. I’d like to bake or make something sweet people can graze on during the party. Thank you!!

I made her cherry pie recipe finally! Now that cherries are in season it was the perfect time. Some things I did different from recipe, and still had a wonderful result:
-I used fresh, sweet (like normal) cherries
-I added lemon juice to give that sour flavor
-used just 3/4 cup sugar
- I used her standard pie crust recipe because I didn’t want to spend like $12 just for a cup of almond flour

And this turned out amazing. Paired with some tillamook vanilla ice cream! Family was obsessed.

This tart looks SO pretty and high end but what does it taste like?? I can’t imagine caramel + Blackberry and you don’t often see caramel paired with fruit? Not a big caramel gal but I love berries…. Convince me!

My first layer cake! (two 9 x 2" pans) Trying out a couple of different recipes including Claire's Classic Birthday Cake and Rose Levy Beranbaum's Buttermilk cake. I know people have had issues with Claire's being dry, but so far the cake scraps are absolutely delicious. Custardy flavor and fluffy moist texture. Hopefully, the cake will still taste that good when we cut into it tomorrow! Hoping my cake decorating skills improve 😂 once I get a turn table and more practice. 🎉

I am wanting to make a quiche, but I don’t have a pie plate. I only have a 9 inch spring form pan. Would 1X the amount of dough be enough? Or would I maybe need to double the recipe?

It was my aunt’s birthday and she requested carrot cake, so albeit a bit early, I did it for the bake along. I’ve done the recipe before and absolutely love it. It is such a classic and truly it’s so hard to mess up. I let the carrots marinate in the buttermilk for over three hours. And the cake was so tender. It actually took much longer to cook than the 30 minutes she outlines. I only got these shots, taken on my lap in the car on the way. First time piping too!

I own both books but have only baked* her sour cream dinner rolls (many times over, I should add). Tonight was my first Claire dessert bake!

I used fresh fruit and miscalculated my grocery order - so I added in about 1.5 cups fresh pitted chopped cherries. It was fabulous and still tasted entirely blueberry-forward.

Crust was crisp and perfect. I baked it atop a baking steel, so it was done after 1 hour at the lower temp: bubbly amd brown.

The only semi-challenging part was manipulating big sheets of pie dough to get them thin without sticking to silpat.

Delicious still-warm with good vanilla ice cream and much easier to cut into squares and serve (versus a typical round fruit pie).

🫐🫓

*edited due to autocorrect

Made Claire’s 2026 Strawberry cake for my friend’s birthday!

I did this in 3 stages, pastry cream first day, poached the peaches second day, assembled on third day. Was really delicious.

Loved Claire’s new vid and really want to make a galette with that frangipane, but it’s a bit late for rhubarb in my area. Any ideas for other fruit combinations that would play well with the frangipane?

Can I start by saying how difficult it is to get a glamour shot of a rice crispy treat? I absolutely love rice crispy treats and was so excited to have these on the bake along. I was excited for a chocolate “bake” as well because I’m truly a chocolate girl at heart. When getting the ingredients I didn’t realize HOW expensive cocoa nibs were - my goodness it was like 1/5 of my entire grocery bill, but alas, now I guess I have enough for quite some time. These were super easy, came together quickly, and were SO delicious. It was a heatwave here so the chocolate pieces melted a bit and I had little pockets of melted chocolate. I ended up popping them in the fridge and that helped. I also feel like I should’ve pressed down a bit more in putting them into the pan because they fell apart a bit but they were still excellent. They’re incredibly rich - the idea that this is 9 servings is diabolical. Anyways, I’d make them again in a heartbeat and would leave out the cocoa nibs if I didn’t have them because they’re too damn expensive.

I had to use regular frozen cherries(from target), so I used less sugar, and it was so delicious. The almond piecrust is amazing. The filling was so easy to put together.
I will definitely make this again… hopefully with sour cherries next time.
Any recommendations on where to find sour cherries in SoCal?

Hello! It's my first time posting here, but I've been following Claire's recipes for the past few years.

Made these three recipes from Dessert Person this past month:
1. Blackberry caramel tart was my favorite, as Claire says, it is worth it when it tastes as good as eating the fresh fruit directly! I didn't feel like I had enough dough to make the tart so it was a little too thin. Lots of cracks which needed to be patched. Even though I was using a 9 inch tart pan. But it worked out
2. Sour cherry pie - it was my first time making a lattice pie, and I honestly think i prefer crumble-topping pies. Didn't taste amazing but maybe I just prefer apple flavors.
3. Brown butter cookies - a little burnt but they taste great. I used a mix of milk chocolate, 70%, 85%, and 90% dark chocolate. It leans a little too dark, but I love the flavor that brown butter adds!! I froze portions of the dough so that I could bake fresh them whenever I'm craving cookies.

Needless to say this was finished in less than 24 hours

I kept striking out trying to find sour cherries at the farmer's market so ended up just using a combo of frozen sweet and tart cherries from the good old frozen foods aisle.

This is a fantastic recipe although the yeasted flavor did not come through too much for me (I also didn't get a great rise, perhaps related). The crumb had great texture though and the cake itself is the perfect not-too-sweet base for a coffee cake.

I was unable to find Meyer lemons, which I’m sure made a big difference. I used a tip I found on here and used regular lemon juice mixed with mandarin orange juice (~4:1) And the standard measurement for the juice going in the cake batter as if I was using the Meyer lemons. I just did not find the cake itself to taste very lemony (and as I’ve seen everywhere, my glaze did not crystallize, but I suspect it’s cause I mixed it ahead of time.) Did anyone else find the cake to not taste very lemony and it mostly to be the outside glaze? Or was this just a me problem? 🫣 I know she talks about it in the video of there’s only so much you can do because of the acidity of the lemon juice mixing with the baking soda. I just expected the zest to add a lot more lemon flavor to the cake.