Summer Pies and Tarts

Instructor: Judy Bunde
Date: June 23-24
Enrollment: Limited to 10

These are the desserts that everyone eats, even those who usually don’t want dessert. There’s just something so appealing about the combination of fruits at their peak of quality combined with buttery, flaky, perfect pastry. You’ll learn several pastry formulas, the right proportions for fillings, crumb toppings as well as pastry, and that’s just the pies! Then we’ll move on to tarts and more filling variations, plus almond frangipane, hazelnut frangipane, and chocolate frangipane! Tarts baked in pans and free-form, large tarts and individual tarts, baked and not. The variety is limited only by what is available for ingredients. Techniques include pastry making and bench work, a primer on thickeners, blind-baking and pre-baking.

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