Menu:  Tarte Tatin; Poached Pear & Frangipane Tart; The British Bakewell Tart

Our October patisserie class is all about pastry physics!  You will master different types of pastry, the art of blind baking, and the versatility of frangipane fillings.

Skills taught in this class:

Tarte Tatin:

• Making a rich, flaky rough-puff or shortcrust pastry.
• The art of dry/wet caramelization without burning.
• Fruit preparation and traditional stovetop-to-oven baking techniques.

Poached Pear & Frangipane Tart:

• Making and lining a classic Sweet Shortcrust Pastry (Pâte Sucrée).
• Infusing liquids to perfectly poach pears.
• Whipping up a classic almond frangipane.
• Blind baking and achieving a soggy-bottom-free crust.

The British Bakewell Tart:

• Comparing shortcrust pastry techniques.
• Layering homemade jam with frangipane.
• Baking times to ensure the filling sets while the pastry stays crisp.
• Finishing with feathered icing or flaked almonds.

This is a busy class so be ready for a night full of patisserie delights, flavours and fun!

Please bring tupperware to take home your goodies.

This class costs £47.50 per person.

Over 16’s only.

Price Includes Tuition, Aprons, Ingredients & Hot Drinks plus Sparkling Elderflower will be served with your meal.  You are more than welcome to bring your own alcoholic or non-alcoholic drinks to enjoy whilst cooking and with your meal.

Please let us know all of your dietary concerns and intolerances and if you have any questions we are a phone call or email away!

For more information: https://thefarmcookeryschool.co.uk/cookery-school-2/adult-classes/

Tel: 01380 859 478      Email: enquiries@thefarmcookeryschool.co.uk