Growing up in the South of Germany, pastry-based tarts, ideally with a scrumptious crumble, were the highlight of every ‘Kaffee und Kuchen’ get-together with family and friends on a Sunday afternoon. The crunchy pastry shell is lined with fruit, from apples, pears, plums to berries, cherries and apricots, often accompanied by a delicate egg mix, and topped with butter crumble, almonds or hazelnuts. The very popular ‘Käsekuchen’ (baked cheese cake) is made with quark (a soft, acid-set cheese), eggs and sour cream. So, this class is devoted entirely to baking a variety of my favourite tarts. We will be baking 3 of these:
- a baked cheese cake with berries or apricots
- an apple tart with cinnamon & lemon zest and
a butter crumble
- a morello cherry tart with home-made custard and
hazelnut crumble
- a pear & lemon myrtle tart with butter crumble
- a mixed berry tart with crumble
- a plum (or apricot) tart with hazelnuts and cinnamon

We will start the class around our kitchen table, and I will take you through the recipes step-by-step, before you roll up your sleeves and start kneading, rolling and mixing! We will finish off around the kitchen table with a bite to eat, and you will also take one of each tart home, so you can share your creations with your family.

Apart from being fun, the class is designed to provide you with the skills and confidence to replicate each recipe at home. We will use utensils that are available in most home kitchens. I also keep our classes small (with a maximum of 6 participants), so that there is plenty of opportunity for questions and conversations to maximise your learning experience.

The duration of the class is approx. 4 hours. The class is suitable for beginners as well as those seeking to expand their repertoire.