women learning to cook

Tarts and pies - sweet & savory

About :

In this class you will master the basics of making a traditional French tart dough (aka pâte brisé) as well as the basics for an American flakey pie dough. We will discuss the use of different fats and binding liquids (butter vs. lard for instance) as well as applications for various tart and pie doughs. At the end of the class, we will enjoy your lunch accompanied by wine or non-alcoholic beverages.

Highlights/Objectives :

  • Learn the basics of pâte brisé and flakey pie dough, and how to make both by hand.

  • Learn how to properly line a tart ring and a pie pan and how to easily make an attractive crust.

  • Learn to make various tart fillings, such as pastry cream and almond cream.

  • Enjoy a delicious lunch prepared by YOU!

sample class Menu

A plated dish with a round vegetable tart topped with grilled zucchini slices, drizzled with balsamic glaze and garnished with crumbled cheese, served on a dark gray plate with a side salad of greens and a tomato slice.

tomato tart tatin with balsamic glaze

Slice of potato leeks and cheese quiche on a white plate

Leek & bacon quiche, salad

Apple dessert topped with powdered sugar, served with a side of whipped cream and a caramelized apple slice on a gray plate.

Pear & almond cream tart “Bourdalou”