About

Learn patisserie techniques as you make pate sucrée (sweet tart dough) and fill it with whiskey frangipane (almond cream). Customize the top of your tart with fruit. 

Take your tart home to bake right away, or freeze it to bake later. The class will culminate with a tasting of this decadent dessert.

Ingredients used: 

• Pate sucrée: Sweet cream salted butter, sugar, eggs, AP flour.
• Frangipane: Almond flour, sugar, butter, egg, AP flour, whiskey.
• Pears, possibly other fresh fruit.

Details

• This class can accommodate gluten-free and alcohol-free students.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk products, eggs, tree nuts, and wheat.

Details

A $25 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

• Ages 14 and up are welcome.
• Closed-toe shoes must be worn in the studio. 
• Tie back long hair.