Just in time for the holidays, you’ll learn how to make an easy silverberry and orange tart featuring multiple foraged ingredients, packed with seasonal flavors. But this isn’t a run-of-the-mill tart. First, you’ll learn how to make a sweet, flaky crust using acorn flour. Then, fill the tart with homemade orange curd, topped with foraged silverberry jelly and herb-infused whipped cream.
Along the way, scientist and forager, Joey Jaros, will teach the science behind acorn flour, including how to make it. Plus, they’ll share tips for foraging safely and sustainably. Every participant will make their own 5” mini tart to enjoy during the class and will take home prepared tart dough and jelly to use for their own holiday feast.
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.
