PASTRY SERIES PART 3: FRANGIPANE & SEASONAL FRUIT TART COOKERY CLASS £29

Join us in part 3 of our pastry series where you’ll learn how to make a sweet lemon pastry filled with seasonal fruit and frangipane.

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Our cookery school chefs will let you in on their secrets to making perfect pastry every time. In preparation for the class, you’ll receive a video tutorial which will take you step-by-step through prepping your pastry dough. In the session you’ll be taught how to line your tins and learn what blind baking is all about. You’ll then make a frangipane filling and, to top it off, build your tart with seasonal fruit.

What you’ll learn:

  • Learn how to make great pastry
  • How to properly line pastry tins
  • How to make a frangipane filling

Makes: 1 large tart

Duration: This class will last approximately 2 hours

Prepare ahead instructions: Please make your pastry at least 30 minutes in advance. We will send you a video with detailed instructions 2 days and 2 hours before your class.

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Ingredients for the make ahead sweet lemon pastry:

Fruit & Veg - Prepare ahead by washing fruit & vegetables, but no need to peel and chop

  • 1 unwaxed lemon - we will just need the zest

Dairy

  • 150g unsalted butter, chilled

Store cupboard

  • 225g plain white flour
  • 75g caster sugar
  • ¼ tsp fine sea salt
  • 2 medium eggs

Ingredients for the cook along session:

Fruit & Veg - Prepare ahead by washing fruit & vegetables, but no need to peel and chop

  • 1 unwaxed lemon - we will just need the zest
  • 250g rhubarb, figs, apples, pears, plums, peaches or apricots
  • 20g ginger

Dairy

  • 100g unsalted butter, softened

Store cupboard

  • 20g plain flour plus a little for dusting
  • 100g ground almonds
  • 200g caster sugar divided into 100g and 100g
  • 1 tsp vanilla bean paste or extract
  • 2 medium eggs
  • 500g blind baking beans or dried beans or dried rice

Equipment for the make ahead sweet lemon pastry:

  • 1 large mixing bowl or free standing mixer with paddle attachment
  • Bowl with iced water
  • Chopping board
  • Knife
  • Digital scales
  • Table knife or palette knife
  • Microplane or box grater
  • Fork
  • Small bowl
  • Greaseproof paper

Equipment for the cook along session:

  • 1 x 26cm round tart case
  • 1 baking tray
  • 1 cooling rack
  • Small saucepan
  • 1 bowl for the poached fruit
  • 1 small bowl for the frangipane
  • 1 medium bowl for the frangipane
  • Rolling pin
  • Chopping board
  • Knife
  • Box grater or microplane
  • Measuring jug
  • Sieve
  • Peeler, depending on chosen fruit
  • 2 spatulas or large spoons
  • Scissors
  • 2 tablespoons
  • Fork
  • Pastry brush
  • Cling film
  • Greaseproof or parchment paper

About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.

Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your Virtual Experience, we’ll send you full details on how to join.

Please note: T&C’s apply.

Pastry Series Cookery Classes:

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29 Apr

PASTRY SERIES PART 3: FRANGIPANE & SEASONAL FRUIT TART COOKERY CLASS £29 - 2021-04-29T14:00:00Z

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