One cozy evening this fall, the scent of browned butter, baked apples, and golden pastry filled the air at Bekah Kate’s as we hosted another memorable cooking class in our downtown Baraboo kitchen. This session focused on French Tarts—both sweet and savory—and was led by the incredibly talented Susan Holding, owner of The Little French Bakery in North Freedom.
Susan, who earned her Diplôme de Pâtisserie from Le Cordon Bleu in Paris, guided our attendees through each step of crafting three different tarts that celebrated the cozy, refined flavors of fall.
Classic French Apple Tart (Tarte aux Pommes)
Our first tart was a timeless favorite—thinly sliced apples layered atop a buttery crust filled with sautéed apple compote. This rustic yet elegant tart was finished with a warm apricot glaze, adding a glossy sheen and just the right touch of sweetness.
Ingredients:
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1 batch Pâte Brisée Sucrée
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3–4 apples (firm, like Honeycrisp or Granny Smith)
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30 g butter
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30 g sugar
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Lemon juice
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Thinly sliced apples for the top
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Warm apricot jam or nappage for glazing
Instructions:
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Roll out the dough and press into a tart pan. Chill while preparing the filling.
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Peel and chop 2–3 apples. Sauté with butter, sugar, and a squeeze of lemon juice until softened.
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Spread the sautéed apples into the tart shell.
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Arrange thin slices of apple in a spiral pattern over the top.
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Bake at 350°F for 30–35 minutes or until the apples are tender and lightly golden.
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Cool slightly, then brush with warmed apricot jam for a beautiful finish.
A perfect balance of simplicity and sophistication, this tart lets the apples shine.
Pear & Almond Tart with Crème Amande
Next, we moved into richer, more complex territory with this stunning Pear & Almond Tart. Built on the same buttery crust, this tart featured a luscious Crème Amande base and was topped with perfectly sliced pears.
Crème Amande (Almond Cream)
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60 g unsalted butter, softened
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60 g sugar
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60 g almond flour
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1 egg
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Splash of vanilla extract
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Splash of dark rum (optional)
Instructions:
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Cream butter and sugar together until smooth.
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Add almond flour, egg, vanilla, and rum, mixing until fully combined.
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Roll out your tart dough and press into the pan.
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Spread the Crème Amande evenly into the unbaked crust.
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Top with fanned slices of fresh pear.
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Bake at 350°F for 30–35 minutes, until the filling is puffed and golden.
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Optional: Glaze with apricot jam or dust with powdered sugar before serving.
Delicate and full of flavor, this tart was a crowd favorite and an excellent dessert for fall gatherings.
Savory Caramelized Shallot, Apple & Cheddar Tart
To finish our trio of tarts, Susan introduced a savory option that balanced sweet, sharp, and earthy flavors. This tart featured caramelized shallots, sliced apples, melty cheddar, and a final drizzle of Savannah Bee Hot Honey, which added a perfect touch of heat.
Ingredients:
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2 shallots, thinly sliced
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1/3 cup caramelized onion cheddar (or sharp cheddar)
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1 egg yolk
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1/4 cup whipped or softened cream cheese
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1 apple, thinly sliced
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A few sprigs fresh thyme, leaves only
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6 sheets phyllo dough (or 1 sheet puff pastry)
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6 tbsp butter (2 for cooking shallots, 4 for brushing phyllo)
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1 tsp cinnamon
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1 tsp sugar
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Egg wash (1 egg + splash of water or milk)
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Savannah Bee Hot Honey, for drizzling
Instructions:
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Caramelize the shallots in butter with a pinch of salt over medium-low heat for 15 minutes until golden brown.
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Toss apple slices with cinnamon and sugar.
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In a bowl, combine cream cheese, cheddar, egg yolk, thyme, and caramelized shallots.
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Layer 6 sheets of phyllo, brushing each with melted butter, or prepare puff pastry.
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Spread filling in the center, top with apple slices, and fold the edges in to form a rustic crust.
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Brush with egg wash and sprinkle with thyme.
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Bake at 400°F for about 30 minutes until golden and crisp.
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Drizzle generously with Savannah Bee Hot Honey just before serving.
Product Spotlight: Savannah Bee Hot Honey
This tart was taken to the next level with a generous drizzle of Savannah Bee Hot Honey—a shop favorite! This sweet-and-spicy honey is infused with chili peppers and makes a fantastic pairing with cheese, fruit, roasted vegetables, and of course, tarts.
Available at Bekah Kate’s! Ask our team to help you find it on your next visit.
Final Lesson: Sweet Pastry Dough (Pâte Brisée Sucrée)
To finish the evening, Susan led the class through the foundational skill that made each tart possible: Pâte Brisée Sucrée. With just a few ingredients and careful handling, this dough is a game-changer for home bakers looking to elevate their tart crusts.
Pâte Brisée Sucrée (Sweet Pastry Dough)
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200 g all-purpose flour
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100 g cold unsalted butter, cubed
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20 g sugar
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1 egg
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4 g salt
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1 tbsp cold water
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Splash of vanilla extract
Instructions:
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In a bowl, combine flour, sugar, and salt.
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Cut in butter until the mixture resembles coarse crumbs.
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Add the egg, water, and vanilla. Mix just until the dough comes together—do not overwork.
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Form into a disk, wrap, and chill for at least 30 minutes before rolling out.
Susan’s expert tips on temperature, mixing, and rolling were invaluable, making this “simple” dough feel easy and accessible for everyone in the room.
Join Us for Our Next Class!
Whether you’re a seasoned baker or just starting out, our cooking classes at Bekah Kate’s offer a welcoming space to learn, laugh, and explore new flavors. With expert instructors like Susan Holding and a kitchen full of great company, there’s always something delicious happening here.
👉 Reserve your spot today!
Check out our class calendar online, call the store, or stop by in downtown Baraboo to register.
We can’t wait to bake with you again soon!
