Tarts with Tess Kelly, Séraphine Bakery
- 37b north front street, kingston, ny 12401
Pâte Sucrée, or sweetcrust pastry, is a shortcrust dough often used for the base of tarts and pies. The presence of sugar, which sweetens the mix and impedes the gluten strands, creates a pastry that breaks up easily in the mouth.
In this workshop, we’ll learn to make the perfect Pâte Sucrée crust from the ever-so-delightful Tess Kelly as well as three types of fillings–pastry cream, lemon curd with meringue and frangipane almond.
$85 per student includes 2.5hr workshop and recipes PLUS taste-and-take-home-what-you-make!
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE CHEF
Tess Kelly is a pastry chef and founder of Séraphine Bakery. She relocated to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.
After working for several years in the restaurant business in New York City, she opened Séraphine Bakery in 2014. Since then Tess has developed hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes.
She currently teaches both private and public workshops in New York, and in France.