Sweet and Savory Pies and Tarts

August 31, 2011 6:00 pm
August 31, 2011 9:00 pm
iCal Import
Ger-Nis Culinary & Herb Center
Google Map
540 President Street, suite 2E, Brooklyn, United States, 11215

Fruits and vegetables come swinging into summer on their vines (or branches or stalks or whatever the case may be), looking perfectly tantalizing the way they dangle, just waiting to be harvested. Catching these fresh goods, and framing them in a sweet or savory tart is one of the absolute best ways to showcase them. We will talk all about sweet and savory crust options, what ingredients go best in making the dough, and the different methods of baking from par-baked to fully baked. We’ll talk about how to artfully craft the fillings, showing you tips and tricks that’ll lead you to successful, delicious treats. To top it all off (literally and figuratively), we’ll prepare decadent yet light glazes and creams to drizzle over the tops and bottoms of our pies and tarts, allowing them to ruminate and aerate what lies beneath. Learn to brush up on your pastry skills while putting summer’s freshest ingredients to great use. The flaky, buttery pastries we make will act as the perfect vessel for carrying the flavors of luscious summer produce both sweet and savory. Perfect your technique, and get your creative, culinary juices flowing!

Doughs: Sweet Pie Dough (Pate Sucree); Savory Pie Dough (Pate Brisee)
Mini Fruit Tarts:
Apricot, Italian Plum & Prune; Raspberry & Blueberry; Lemon Cream & Peach
Savory Tarts: Roasted Tomato-Basil; Zucchini, Goat Cheese & Mint; Red Pepper, Crab & Corn
Glazes & Creams:
Ginger Honey; Herbal Honey; Lemon Curd; Honey & Herbed Ricotta Cheese; Savory Herbal Curd; Savory Black Pepper & Herb Glaze

Class Type: Individual, hands-on cooking class

Class Notes: Master the art of the crust and fill it to the brim with summer bounty!

Ashton Keefe

Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth. Contact Ashton

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