Friday, October 9, 2026
5:30 pm
to
8:00 pm
Room 109, Rotary Kitchen;Beginning; Age:18+;
Registration Cost:
$100
Materials:
Provided
Total Registration Cost:
$100
Have you ever looked into a pastry case to see beautifully adorned fresh
fruit tarts and wondered how they are made? Well, look no further! In
this class I will walk you through all the steps to make stunning fruit
tarts.
Leaning into early Fall season we will be making poached
pear and pear butter tartlets using intensely floral pears from Little
Saint Farm, beautifully sweet fresh figs paired with a fig leave pastry
cream, and a nice bright zingy citrus curd to round it all out and give
you a good range of skills to work with.
We will be working with
Pate Sucree, a sweet and delicate pastry dough that has many
applications. To add depth of flavor and wholesome nutrition I will be
adding locally grown and milled whole grain flour from Farmer Mai in
Sebastopol.
Food and Beverages will be provided and after class
you will take home the mini tartlets decorated in class, as well as a
full 8” tart shell and local Little Saint Pears to get you started at
home!
With all of the skills you learn in this class you can
really mix and match recipes to build your own creations! Come to
connect, make edible art, and have a good time!