Tess’s Kitchen Cooking Classes: Winter Fruit Desserts

Don’t be bored by the same old apples and pears in the market. This is the time of year when I like to make Pineapple Frangipane Galette, its thin pastry shell lightly spread with almond frangipane and topped with fresh pineapple, baked to a golden brown. Dried apricots are always in season to make Apricot Brioche Bread Pudding, bathed in custard sauce. Hazelnuts from this year’s harvest make the best Brown Sugar Hazelnut Tart, including a splash of Cognac and a pinch of orange zest

Cost $60.00

Alan Tangren

Tess’s Kitchen

115 Mill Street Grass Valley