Fall Tarts

Instructor: Judy Bunde
Date: September 15-16
Enrollment: Limited to 10

So many lovely combinations for fall tarts! We’ll do several different crusts and then shape both free-form styles and those made in tart pans, shallow and deep. Fillings will include pear with chocolate hazelnut frangipane, a terrific chocolate honey caramel and pecan, a cranberry filled linzertorte, a free-form apple galette, an Italian-style cherry crostada, and an unusual pumpkin. Techniques will include food-processor pastry dough, tips for handling and forming several different doughs, candying cranberries, classic linzer tart assembly, and working with ganache.

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