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Exceedingly Good Pies and Tarts

Perfect pastry at your fingertips

Exceedingly Good Pies and Tarts

Technique Workshop

Making good pastry may seem daunting. With expert teaching and hands on experience you’ll discover it’s not that hard after all.

The skill is in knowing the secrets when handling dough. This forms the basis to successful pies, tarts, galettes and slices.

Flaky Rough Puff, chocolate Sweet Shortcrust, and melt-in-the-mouth Savoury Shortcrust pastries are mixed, rolled and baked into delicious pies and tarts.

This skill is a benchmark for home cooks to measure their expertise, understanding and culinary talents.

Included in this class…

  • Family Chicken, Bacon and Leek Pie
    Melt in the mouth shortcrust is made into a family favourite.
  • Mediterranean Vegetable and Feta Tart Tartin
    Flaky rough puff is the base for this beautiful tart.
  • Pear Almond Tart with Chocolate Sweet Pastry
    Indulge in these individual tarts with a dollop of fresh cream.

Listen to what clients are saying…              What to Expect and FAQ               Terms and Conditions


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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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