Summer is coming and hopefully a bounty of great fresh fruit. In this Thursday, May 18, 2017, class, lucettegrace and their guests will make two different kinds of fruit tarts, one focusing on raw fresh fruits, and another focusing on baked fresh fruits.
In this class, you will see and have the opportunity to make the following recipes:
- Pate Sucre- Traditional French tart dough used in the majority of our tarts
- Sable Breton- Lighter sweet dough from the Brittany coast, sandy in texture and lightly salted
- Crème Frangipane- Traditional almond cream used throughout pastry, but typically in baked fruit tarts
- Pastry Cream- Traditional vanilla custard that is a base of many classic pastries
Each “student” will take home two individual tarts prepared in class as well as a recipe packet to produce the desserts again at home.
This is an exclusive, chef-led program, so there is only room for eight students… register early if you want to make the list! Class starts at 6:30 p.m. and is $75.00 per person. Please call 919-307-4950 to reserve your spot in class.
235 S Salisbury Street
Raleigh, NC 27601