Home | Cooking With Chefs | 2007 Courses


: Judy Bunde
Date: September 21-22
Enrollment: Limited to 10
Cost: $250/person, double occupancy; $295/person, single occupancy

So many lovely combinations for fall tarts! We’ll do several different crusts and then shape both free-form styles and those made in tart pans, shallow and deep.

We will make the following tarts:

-Pear with Chocolate Hazelnut Frangipane
-Chocolate Honey Caramel and Pecan
-Cranberry Linzertorte
-Apple Galette
-Italian-style Cherry Crostada
-Country Pumpkin

Techniques covered in this session will include:

-Food-processor pastry dough
-Tips for handling and forming several different doughs
-Candying cranberries
-Classic linzer tart assembly
-Working with ganache

After dinner we will sample our work for dessert. You will have a collection of all of the recipes to take away with you.

The weekend includes:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries