EXCERPT: Making tarts is an art, but have no fear! Learn an easy trick to make the flakiest pie dough imaginable and the most delicately crumbly tart dough. Then we'll show you how to use these doughs in several recipes.
Welcome Spring with a bit of pretty tart making!
Flour Power: The Art of Tarts
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!
Enjoy a sparkling beverage and another glass of wine with lunch.
You Will Learn
- How to make pie and tart dough (pâte briseé and pâte sucreé)
- Tricks to work with phyllo dough and puff pastry
- Nutty frangipane
- Silky chocolate ganache
Instructors
- Chef Kate
- Chef Jeremiah
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