While deep-dish pies are a personal favorite around here, sometimes you just need something a little... fancier. Common in French homes and bakeries, tarts are the perfect breakfast, lunch, or dinner treat. In this class Heather Newton will show you how to make flakey pate brisee dough and tender shortcrust dough, and how to roll and shape them into various classic tart shapes. You’ll make smoky carrot and ricotta tart with fresh herbs; shiitake “bacon” and caramelized leek upside down tart; milk chocolate tahini ganache tart with maple mousse; honey mascarpone tart with candied kumquats and preserved lemon.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.