Celebrate spring with colorful and delicious tarts! In this three-hour course, each student will learn how to make two variations of tarts: fruit and frangipane, all encased in a rich buttery pâte sucrèe shell. The fruit tart is filled with a silky crème pâtissière and topped with a colorful seasonal fruit. The frangipane tart has a nutting almond filling with a dollop of raspberry jam topped with almonds and raspberries. Each student will make both tarts, and leave class with their creations — as well as the confidence needed to recreate this dessert at home.
