Teens at Whisk – The Art of Pies and Tarts This 5-day camp is designed for teens 13 and up. MONDAY August 2nd to FRIDAY August 6th FROM 2:00PM -4:00PM Come join Chef Lee Baker and discover the endless possibilities of the humble pie – from tart to fruity, luscious to gooey, and sweet to savory. This class is designed for you to perfect the art of pie. You’ll make 3 different doughs (a puffed pastry, a flaky dough and a sweet dough) and learn about different sizes and shapes, decorative tops, best fillings and finishing options. You’ll create 8 different masterpieces to enjoy and take home to share. Monday – Dough Making Puff Pastry – this multi-layered dough will take 2 days to make Pâte Brisée – a flaky dough Pâté Sucrée – a sweet, rich dough Tuesday – Pie Making Mini Summer Berry Pie – topped with a lattice crust Candy Bar Hand Pie – chewy milk chocolate, caramel and nougat candy filling Wednesday – Puff Pastry Fresh Fruit Tartlets – diamond-shaped puff pastry shell filled with vanilla pastry cream, topped with a rainbow of fresh fruit and professionally finished with a glaze of apricot jam Apple Pizzette – puff pastry base layered with apple compote, sliced apples, butter and confectioners’ sugar that all combine to make a delicious, caramelized topping Thursday – Tartlets Chocolate Ganache & Raspberry Tartlets – mini sweet dough shells filled with rich chocolate ganache and topped with fresh raspberries Crème Brûlée Tartlet—vanilla custard baked in a buttery sweet dough shell and topped with torched sugar Friday – Savory Pies English Steak & Cheese Pastries – savory, flaky dough turnovers filled with steak, cheddar cheese and caramelized onions Mortadella & Fontina Hand Pie – rectangular, crispy puff pastry turnovers No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Allergies or dietary restrictions may be accommodated – just let us know upon registration.