Home | Cooking With Chefs | 2007 Courses


Instructor: Judy Bunde
Date: June 8-9
Enrollment: Limited to8
Cost: $260/person, double occupancy; $295/person, single occupancy

Few desserts appeal to almost everyone, but tarts have that distinction. Their first appeal is visual; whether it be a perfectly fluted shell or a casually folded free-form shape the colors and shapes of the fruits entice us. The variety is what catches our attention and imagination. Once you master the basics of pastry, thickeners, custards, and glazes you can create combinations that dazzle.

We will do several doughs: classic pate brisee, flaky pastry dough, cream cheese pastry, nut pastry dough, and chocolate. Then we will work with various methods for setting fruit fillings and move on to custards and curds. You will learn at least 3 variations of frangipane, including one that does not rely on almond paste.

We'll also vary the size, the depth, and the shape. We'll do mini fruit tarts that can be partially prepared ahead and frozen.

And when it is all completed, we'll display our entire production to sample for dessert that night.

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