Please note this class is slightly longer (1h 45 mins) than our other classes and is therefore priced slightly higher.
Join the brilliant Andrew Smyth (GBBO, series 7) live from Derby, England on Saturday 25th July at either 5-6.45pm UK (12-1.45pm New York) or from 7.45-9.30pm (2.45-4.30pm New York), who will teach you the skills to make his delicious blackberry bakewell tarts with shortcrust pastry.
This is one of Andew's favourite treats and you'll learn the skills to make required to make a sumptuous shortcrust and how to get the best of texture and flavourings.
We’ll start off the class with an introductory welcome and some background from Andrew's time on TV, before we ask you to put on our aprons & bake along as you watch Andrew demonstrate all the skills required to make this lovely treat. Our class will take around 1h 45 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Andrew.
Tickets are priced at £40 for individuals and £55 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 16 participants. Andrew will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions. Please note a muffin tray is required for this class - if you don't have one, we'll get a high quality one sent to you well in advance of the class to the shipping address you put on the booking - just use the relevant 'ticket' at checkout.
12-hole muffin tin, 9cm circular cutter*, Electric Whisk**, Rolling Pin, Silicone Spatula, Piping bag***, Cling film
* Use the rim of a pint glass if you don’t have.
**Ideal, but if you don't have you can use a spatula and very soft butter.
***Use a sandwich bag if you don’t have.
Ingredients Required: Pastry:
250g plain (all purpose) flour, Pinch of salt, 125g chilled unsalted cubed butter, 1 large egg yolk (XL in US/Canada), 1-2 tbsp cold water.
For the Filling:
100g unsalted butter, at room temperature, 100g caster (superfine) sugar, 1 large egg (XL in US/Canada), ½ tsp almond extract, 100g ground almonds, 15g plain flour, 140g blackberries/raspberries (could use frozen) (enough for 3 berries per bakewell), 30g flaked almonds.
For the Icing:
40g icing sugar, ¼ tsp almond extract. If you have any questions regarding this course please email us at firstname.lastname@example.org.
Andrew's Online Bakewell Tart Masterclass - Sat 25th July - 5pm & 7.45pm UK
It is your responsiblity 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.