About this Event
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.
What we’ll make:
• Pâte sucre for both tartlets
• Crème pâtissière for fruit tartlet
• Frangipane
Techniques you’ll learn:
• Mixing, rolling, cutting, blind baking pâte sucree crust
• Mixing, tempering, cooking crème pâtissière
• Finishing touches for fruit tarts/tartlets
• Mixing frangipane filling
• Filling frangipane tarts and baking, decorating
What you will leave class with:
• Your own tartlet creations
• Recipes for 9” fruit and frangipane tarts
Event Venue & Nearby Stays
Perch, 102 Waltham Street, Boston, United States
USD 215.26












