In this class, we’ll be sculpting tarts sweet and savory deserving of a permanent exhibition in the MoMa. We’ll concentrate on two types of dough to use as our canvas to create masterpiece tarts: sweet pie dough (pate sucree) and savory pie dough (pate brisee). With these delectable, flaky, buttery muses, it won’t be long until your Dali, Lautrec, O’Keefe, Picasso, and beyond shine through. We’ll pair ingredients that sing harmoniously while crafting textures, colors, and designs that express what’s on your mind. We promise you will remarkably improve your pastry skills and create beautiful works that indulge your creative side and sweet tooth and savory buds. Channel your inner artist and come to our kitchen where beauty comes naturally. We will show you the top secrets of the tart world that are sure to dazzle the brightest art lover and foodie, whether they have a sweet or savory palette!
Recipes:Doughs: Sweet (Pâte Sucrée) and Savory (Pâte Brisée); Fresh Herb Farro Tart, Pumpkin Tart with Maple-Sage Crust and Sugar-Fried Sage Leaves, Mushroom Herb Leek Tart, Caramel Almond Pear Tart, Caramelized Onion Tart Bites
Class Type: Individual, hands-on cooking class
Class Notes: Learn the art of the tart and allow your goods to be displayed at the MOMA or just use them to draw that type of crowd!
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 at www.diaryofasweettooth.com Contact Ashton
