The Art of Pies and Tarts II
Chef Towanda Larkins of Kelly Girl Bake Shop gets hands-on in this second session of the Pies and Tarts series. In this class, we learn how to make Pate Sucree, “sweet dough”; which is a crust for making tarts. Chef Larkins will teach techniques in blind baking, filling, and decoration.
Consider pairing this class with our October 18th canning class, making and preserving apple pie filling. Then come into The Arts of Pies and Tarts III on October 28 and use your apple pie filling to make fresh tarts with Chef Larkins!