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Pastry crusts are so versatile and can be used in both savory and sweet baked goods.
These all freeze well, ready for your next quiche or fresh fruit tart.
In this class Judy will demo three types of crusts:
Quick Puff Pastry/Sweet Crust/Short Crust
We will learn how to substitute different flours, rolling techniques, and how to line a tart pan successfully. Learn tips to avoid soggy bottoms, shrinking sides and tough texture.
And once we have our crusts down, we will be baking Hand Pies/Quiche/ and Baked Fruit Tart with Frangipane
You will leave with recipes and the fruits of your labor to take home!