Just in time for the holidays, you’ll learn how to make a delightful apple tart packed with seasonal flavors. But this isn’t a run-of-the-mill apple tart. First, you’ll learn how to make a sweet, flakey crust made of acorn flour, walnuts, and toffee. Then, fill the tart with crabapple butter seasoned with Spicebush (Lindera benzoin) native to Ohio, topped with fresh apple slices and caramel.
Joey will discuss how to safely forage these common neighborhood items so they become pantry staples. Then, explain the process of turning acorns into flour and crabapples into apple butter in detailed steps with photos so you’ll have the right know-how and knowledge to recreate this impressive tart at home.
Each person will make a personal-size tart that can be scaled up to a 9” tart for holiday entertaining. Participants will also get a jar of crabapple butter to take home for future tart-making.
If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.
