05/27 Cooking Class: PASTA FROLLA AND PATE BRISÉE

Saturday, May 27th 

11:00am to 1:00pm

Two of the most basic and versatile dough for baking savory and sweet tarts. We will demonstrate how to make my favorite crostata (torta della nonna). by using pasta frolla. This tender crust is filled with Italian pastry cream and topped with pine nuts. With the pate brisee we will make a savory tart with potatoes and leeks.