Menu
- Classic Apple Tart Tatin
- Pineapple Tatin
- Pear Tatin
- Plum Tatin
- Banana Tatin
- Goat Cheese, Onion, and Pine Nut Tatin
- Tomato Tatin
- Shallot Tatin
- Eggplant Zucchini Tatin
- Pate Brisee
Class Description
New for 2024! A class that has been in the boss’ back pocket for as long as she can remember, Tart Tatin will take participants on a journey from the classic apple to the savory shallot. We will look at differentials of preparation regarding caramelization and seasoning between the sweet and savory versions. In class, we will learn how to prep the fruits and other ingredients for long cooking as well as handling a temperature-sensitive ingredient like puff pastry. We will not be making puff pastry in class but if you want to learn Chef Nate has his Quick Puff Pastry class. In class we will also learn how to make and handle Pate Brisée, a dough that we also use here at the French Kitchen for our quiches. This class will easily be in the top running for the best smelling of Chef Nate’s classes of 2024.
At the end of class, we will sit down and enjoy one of our Tatins. Students then will take home slices of the remaining 8 Tatin that are made in class to compare and contrast how different techniques and methodologies influence flavor, balance, and texture.
*Please Note: Recipes may be altered based on the availability of products.