Taught by Academy Adjunct Professor, Tanya Matta, Pastry Chef at the Grey, Savannah GA
Pâte Sucrée is the foundation for all tarts, plus it can be used to make hand pies and shortbread cookies. Frangipane is a delicious almond cream filling that will serve as base for a multitude of tart flavors.
Use both techniques to make an apple almond tart, just in time for Fall!
This recipe also freezes beautifully, so you can have it on hand to use at a moment’s notice and we’ll teach you the best techniques for fabulous freezing.
#notanad - Generously sharing sources is a keystone of the Academy and King Arthur Flour is a staple that is always in our pantry.
This photo from their website for Pâte Sucrée made our day and inspired us to add interesting prick techniques to the curriculum for this course!
