Howard’s Partridge in a Pear Tart Centrepiece

Join Howard Middleton (GBBO contestant from series 4) live from Sheffield who will teach you the skills you need to bake his stunning Pear and Chocolate & Hazelnut Frangipane pies encased in sweet shortcrust pastry, topped with a beautiful pastry partridge.

This class takes place on Sunday 17th December at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2 hours for this class.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 25 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Howard, learning many tips and tricks a long the way as you perfect all the skills required to make Howard's delicious festive sweet pies. Howard will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment

Round tart tin – 23cm (9in) in diameter (or equivalent sized cake tin)

Square tart tin – 12.5cm (5in) or equivalent sized cake tin)* 

Slotted spoon

Mixing bowls 

Rolling pin  

Baking parchment

Baking beans  

Large saucepan  

Small sharp knife

Wire cooling rack 

Flat baking sheet/tray 

 Pastry brush

Balloon whisk  

Wooden spoon  

Large rectangular display board

*Alternatively, you can customise a disposable foil tart tin by cutting and folding the corners to make it the right size and shape

Ingredients:

For the Sweet shortcrust pastries:

375g (3 cups*) plain/all-purpose flour  

75g (⅔ cup) icing/powdered sugar

A pinch of salt 

225g (1 cup) cold unsalted butter, cubed

20g (2 tbsp) cocoa powder   

1 large (XL in US) egg, beaten

Generous pinch of cinnamon  

¼ tsp ground ginger

2 large (XL in US) egg yolks 

4 tsp ice cold water

Beaten egg for glazing

*sifted then measured

For the Spiced poached pears:

3 firm pears  

1 litre water

50g (¼ cup) caster/superfine sugar 

2 tbsp lemon juice

2 tsp vanilla bean paste or vanilla extract  

1 cinnamon stick

For the Almond frangipane:

125g (9 tbsp) unsalted butter, melted  

125g (⅔ cup) caster/superfine sugar

2 large (XL in US) eggs, beaten 

A handful of flaked almonds

1 tbsp brandy or a few drops of almond extract (optional)

125g (1 cup + 1 tbsp) ground almonds/almond flour

For the Chocolate hazelnut frangipane:

25g (2 tbsp) unsalted butter, melted  

25g (2 tbsp) caster sugar (or more to taste)

1 large (XL in US) egg, beaten 

40g (~⅓ cup) roasted hazelnuts, ground

10g (1 tbsp) cocoa powder

2-3 balls of preserved stem ginger in syrup, drained and chopped or about 12 whole bottled black cherries, drained

For the Assembly and finishing touches:

50g (~⅓ cup) dark chocolate 

25g (~3 tbsp) white chocolate

1 tbsp icing sugar

A cinnamon stick and a piece of decorative ribbon (optional)

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.