Welcome Spring with a bit of pretty tart making! If crust is scary, have no fear, we’ve got you covered with an easy trick to make the flakiest pie dough imaginable and the most delicately crumbly tart dough. We can’t wait for strawberries, so we are packing them into a galette filled with pistachio frangipane. We’ll then transform amazingly flaky puff pastry and phyllo into two, different savory tarts that make great brunch or dinner dishes. You’ll find your baking game kicked up a notch after this class!

Class culminates in a delicious meal served family style around our beautiful barn wood tables.

<APRIL 2024> On the menu . . . quiche with a phyllo crust ~ roasted carrot puff pastry tart with ricotta and hazelnuts ~ strawberry pistachio frangipane galette ~ classic salted ganache tart

Enjoy a glass of wine or beer upon arrival and another with dinner!

SKILLS: pie and tart dough (pâte briseé and pâte sucreé), working with phyllo dough and puff pastry, frangipane, ganache