Homemade tart dough can be intimidating to many, but I assure you, as with anything the process becomes easier and quicker after a few tries. Trust me, the results are well worth the practice and this might just be The Golden Ticket dessert to make for Mother’s Day...which is just around the corner!
In class we will cover my tried and true tart dough recipe and techniques for making the most buttery, crispy, crumbly tart crust that’s just waiting to be filled infinite amounts of creative fillings. All you need is your imagination and a trip to the Portland Farmers Market.
Students will learn how to make two of my favorite tart fillings: Brown Butter Frangipane and Whole Lemon Tart filling. Both are easy as can be to make and are versatile with all the gorgeous spring and summer fruit offerings.
What to expect:
Demo + Hands-on: Tart dough, rolling/shaping techniques
Each student will be rolling out tart dough and shaping it into their very own, 9-inch false bottom tart pan. That’s right, yours take take home! Just think of how many beautiful tarts you can create now that you have the proper equipment!
You’ll learn how to make Brown Butter Frangipane + Whole Lemon Tart Filling
Baking/Garnishing TartsTips on what seasonal fruits pair best with these fillings.
Sweets, wine and good tunes to enjoy.
Custom recipe book with all the recipes covered in class, as well as helpful tips for successful baking
Class to be offered on Thursday, May 2nd, 6:30 - 9pm.
Originally from Chicago, celebrated baker Kir Jensen has made Portland her home for the past 20 years. She is best known for her beloved dessert food cart and bake shop, The Sugar Cube. Kir’s creations have been featured in Sunset, Food & Wine and Saveur Magazine, and she is the author of Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet (Chronical Books, 2012) .