Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. Once the shells are prepared, she creates a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.
Poppyseed Torte with Markus FarbingerVanilla Chiffon Chocolate Mousse Cake with Mary BerginSavory Pizza Rustica with Nick MalgieriChocolate Mint Nightcaps with Marcel DesaulniersJohnnycake Cobblers with Johanne KilleenPumpernickel Bread & Matzos with Lauren GrovemanCreme Fraiche with Nancy SilvertonA Three-Tiered Wedding Cake with Martha Stewart, Part 2A Three-Tiered Wedding Cake with Martha Stewart, Part 1Savory Puffs and Eclairs with Norman LoveRaspberry-Fig Crostata with Flo Braker and Leslie MackieChocolate Tuiles & Gingersnaps with Gale Gand and David BlomNaan with Beatrice OjakangasLadyfingers GenoiseItalian Cookies with Nick MalgieriBanana-Chocolate Beignets with Norman LoveChocolate Napoleon & Ice Cream Sandwich with Gale GandWhite Chocolate Pattycake with Marcel DesaulniersPuff Pastry with Michel RichardRasberry Ruffle Genoise Cake with Alice MedrichFocaccia for Dessert with Craig Kominiak
Saturday, January 4th and Sunday, January 5th
The Essex Resort & Spa and Essex Cinemas
Get your tickets today.
Free screenings throughout Vermont. This month: The State of ArizonaA new PBS site for America's booming 50+ population as they plan for a new life stage.