05/28 Cooking Class: PASTA FROLLA AND PATE BRISÉE
Sunday, 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.