Culinary Arts
Holiday Patisserie: Frangipane Tart
Make a whiskey frangipane tart with pears that you can take home to bake or freeze for later.
Member$105.00 (any noted materials fee included) |
Guest$125.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Mon, 11/3/2025 10:00 AM - 12:00 PM
Mon, 11/3/2025
About
Learn patisserie techniques as you make pate sucrée (sweet tart dough) and fill it with whiskey frangipane (almond cream). Customize the top of your tart with fruit.
Take your tart home to bake right away, or freeze it to bake later. The class will culminate with a tasting of this decadent dessert.
Ingredients used:
- Pate sucrée: Sweet cream salted butter, sugar, eggs, AP flour.
- Frangipane: Almond flour, sugar, butter, egg, AP flour, whiskey.
- Pears, possibly other fresh fruit.
Details
- This class can accommodate gluten-free and alcohol-free students.
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk products, eggs, tree nuts, and wheat.
Materials
A $25 materials fee, included in the cost of the class, covers everything you'll need.
Class Policies
- Ages 14 and up are welcome.
- Closed-toe shoes must be worn in the studio.
- Tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Kell Killian
Kell, a lover of homemade junk food, earned a pastry degree from L’Academie de Cuisine in Maryland.
He studied culinary arts at Lenoir Community College in Kinston, N.C., and apprenticed as a cook for the U.S. Department of Labor. Kell has always enjoyed the connections between food and culture and believes practicing the classics is a great way to touch history and eat it, too!
He studied culinary arts at Lenoir Community College in Kinston, N.C., and apprenticed as a cook for the U.S. Department of Labor. Kell has always enjoyed the connections between food and culture and believes practicing the classics is a great way to touch history and eat it, too!
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