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A Repertoire of Tarts with Nicole Plue

April 26 @ 9:00 am - 3:00 pm

Hailing back to the time of the great Egyptians, recipes for tarts have spanned centuries. Seen in ancient Greece, the Middle Ages of England and France, and Medieval times, Tarts have come a long way from simple ingredients to become a beloved and sometimes truly decadent dessert in bakeries around the world.

This is a hands-on class with demonstrations where you will learn techniques for mixing, rolling and baking crisp buttery tart shells and then creating a variety of fillings and finishes, both sweet and savory. Projects include Citrus Tart with Brown Sugar Meringue, Salted Milk Chocolate Tart with Banana Jam, Seasonal Linzer Tart, Caramel Nut Tart and more.

 


Instructor Bios

A recipient of the James Beard Award for Outstanding Pastry Chef, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.  For over eight years, she has been teaching aspiring pastry chefs and avid bakers, including sold-out Kouign Amann courses at the Artisan Baking Center.

Categories: Baking Class, Beginner, Intermediate, No Experience Necessary     

Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.

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