Historic Cooking III: Pies and Tarts
Class | Available (Membership Required)
The focus of this third Historic Cooking Class will be recipes involving a pastry crust. In times past, a pie or tart could be savory or sweet. We’ll endeavor to touch on both. We will also attempt a ‘standing’ crust which is made with hot fat instead of cold. This allows the dough to be firmer and to ‘stand’ without the support of a pan. (Limit 16)