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Seasonal Fruit Tarts
July 27 @ 9:00 am - 1:00 pm
Fruit tarts may be the perfect summertime dessert. With a few simple tips they are easy to put together and are just the thing to finish an alfresco dinner. In this hands-on class we will make a variety of fruit tarts, first preparing the pastry doughs (you will learn three), the fillings (pastry cream, marscapone filling, lemon curd, frangipane) and then assembling the tarts using fresh summer fruits. They may look too good to eat! But we will anyhow…
- Mixed Berry Tartlets with Lemon Curd
- Strawberry Tarts and Tartletts, filled with either marscapone cream or pastry cream
- Baked Apricot Frangipane Tart
- Free Form Peach and Plum Galettes
- Pate a Foncer
- Pate Sucre
- Quick Puff
PETER CONN started his career at Gayle’s Bakery in Capitola, over 35 years ago, first as a pastry baker, and later as head of the bread department. Following Gayle’s, Peter worked as the assistant production manager for Metropolis Baking Co. before a stint as pastry cook for Campton Place Hotel in San Francisco, where he perfected restaurant desserts. Peter worked as manager of bakery training for six years at Il Fornaio, opening 6 restaurant bakeries and overseeing a number of projects for their wholesale bakeries. In 1998 he was awarded Baker of the Year. Peter left Il Fornaio to open and operate his own bakery café Art of Baking in Berkeley. Peter has taught both professional and non-professional classes at the Culinary Institute at Greystone, the California Culinary Academy, and a number of smaller school, and is a current member of the Chef’s Council for the Center for Culinary Development Innovation.