Thursday 23 February 2017, from 7pm
There is no one recipe for an Italian crostata – jam or fruit tart – that can be considered definative. Everyone’s favourite is doubtless one from the family, and every family is sure to have one great maker of crostate; whether they make them with a cherry or apricot jam, with a pastry with a little bit more butter or perhaps none at all, with or without eggs, or perhaps even with the addition of a little baking powder.
Making pastry is an art, but a simple one that once mastered promises hours of baking pleasure. Join Alice Adams for this evening class which will cover the basics of various kinds of pastry; sablé, sweet shortcrust, brisee and basic puff. We will talk about shortenings, sugar and flour types and the benefits of blind baking. We will bake an Italian style fruit crostata, a classic tarte tatin, beautiful individual lemon tarts and a rustic vegetable tart for dinner.
The lesson includes a tarty dinner with wine. Cost is 55 euro per person and bookings can be made by clicking here where you will pay a 20 euro deposit.
Like the idea of this class but not the date – get your own group together and pick your own day and time frame. Contact Alice – firstname.lastname@example.org
Thank you Silvia Pozzati and Marie Sjoberg for the photos.