$165 per person
What You'll Learn
By the end of the class, you will:
- Make tart dough and line tart shells like a pro
- Know how to aerate a light and citrus-packed lemon curd
- Know how to make Italian meringue, and top the tart with perfect peaks
About This Class
Searching for a go-to Lemon Tart recipe? Look no further. Great baking requires focus and in this one day workshop, that’s exactly what you’ll do – focus on perfecting the best, most balanced, flaky, meringue-topped lemon tart you have ever made.
Starting from a butter-based, from-scratch tart shell, you’ll build your tart by making a homemade lemon filling and a brown sugar meringue. Each step will be broken down to ensure you leave with a fool-proof dessert that is sure to become your new staple.
We will, of course, have a tart for you to taste in class but your masterpiece will be packed up to take home and show off.
From-Scratch Lemon Tart topped with Brown Sugar Meringue
- Wine included
- Light meal served in class
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Nicole Plue is Director of Pastry Arts at San Francisco Cooking School. After winning the 2010 James Beard Award for Outstanding Pastry Chef, Michael Bauer suggested Nicole Plue was “one of the best pastry chefs in the country.” Now, Plue is on her way to becoming one of the best pastry instructors in the country at SFCS.
From opening Eleven Madison Park for Danny Meyer in New York to developing recipes for Martha Stewart to winning “Best Dessert” by William Grimes in Bon Appetit, Plue then returned to California to serve as executive pastry chef at Julia’s Kitchen at COPIA in Napa, and then held the same position at Richard Reddington’s Redd and Cyrus in Healdsburg. In addition to her James Beard Award, Plue’s accolades include being named Pastry Chef of the Year 1997 by San Francisco Magazine and Rising Star Chef by the San Francisco Chronicle.