lemonblueberrytart.jpg
lemonblueberrytart.jpg

6/13, Spring Tarts Workshop - Hands On

$89.00

🌟 Chef: Julie Paul
🗓️ Date: Saturday, June 13, 2026
⏰ Time: 1:00PM-3:30PM
🫐 Come learn how to create a variety of from-scratch tart shells and fillings, perfectly suited for bright spring flavors and seasonal produce. In this hands-on class, you’ll pick up plenty of baking tips and secrets from Chef Julie while mastering techniques you can use again and again. You’ll leave with a box of beautiful bakery treats to share (or keep for yourself!). Every student will create a smaller version of each dessert. This class is open to students ages 14 and up.
Menu:
- Lemon Blueberry Tart: A vibrant, buttery shortcrust filled with silky lemon curd and crowned with plump, sun-ripened blueberries. A perfect balance of zesty brightness and sweet, jammy fruit.
- Strawberry Pistachio Galette: Rustic, flaky pastry folded over macerated strawberries and an earthy pistachio frangipane. Baked until golden and bubbling, it’s the ultimate marriage of toasted nuttiness and fragrant berry sweetness.
- Spring Vegetable Puff: A golden, shatteringly crisp pastry square showcasing the season’s best. Topped with tender asparagus, snap peas, and leeks in a light, herb-infused crème fraîche.
Allergen/Dietary Notice: The following items will be used gluten, eggs, nuts, and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram @julie_paul2.

🌟 Chef: Julie Paul
🗓️ Date: Saturday, June 13, 2026
⏰ Time: 1:00PM-3:30PM
🫐 Come learn how to create a variety of from-scratch tart shells and fillings, perfectly suited for bright spring flavors and seasonal produce. In this hands-on class, you’ll pick up plenty of baking tips and secrets from Chef Julie while mastering techniques you can use again and again. You’ll leave with a box of beautiful bakery treats to share (or keep for yourself!). Every student will create a smaller version of each dessert. This class is open to students ages 14 and up.
Menu:
- Lemon Blueberry Tart: A vibrant, buttery shortcrust filled with silky lemon curd and crowned with plump, sun-ripened blueberries. A perfect balance of zesty brightness and sweet, jammy fruit.
- Strawberry Pistachio Galette: Rustic, flaky pastry folded over macerated strawberries and an earthy pistachio frangipane. Baked until golden and bubbling, it’s the ultimate marriage of toasted nuttiness and fragrant berry sweetness.
- Spring Vegetable Puff: A golden, shatteringly crisp pastry square showcasing the season’s best. Topped with tender asparagus, snap peas, and leeks in a light, herb-infused crème fraîche.
Allergen/Dietary Notice: The following items will be used gluten, eggs, nuts, and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram @julie_paul2.

Here’s some helpful information to know about purchasing one of our cooking classes. Two days before class, you'll receive an email reminder with specific information. Plan on arriving 15 minutes before class is set to start. Wear comfortable shoes, and come with an appetite! We provide aprons and have refreshments available for purchase.

Refund policy: If you need to cancel your class seat, please email us at hello@capitalcooksny.com. If you don’t know your order number or can’t find your confirmation email, we will do our best to help you. If you contact us prior to five business days before the class date, you will receive a credit to be used toward a future class. That credit will be good for one year from the date of issuance. After five business days, you may transfer your class to someone else. But we do not offer credit at that time. Class seats are not refundable unless the class is canceled by Capital Cooks.

See you soon,
Paul and Caroline Barrett