To conclude their Half Term topic of Macro nutrients, our Year 10 GCSE Food students have been learning to make French Fruit Tarts, using Pate Sucree, a sweet shortcrust pastry, to line individual tartlet tins. Made over the course of two lessons, the cooled tart cases were filled with crème patissiere, a sweet custard-like pastry cream and then decorated with fresh fruit. Anyone who has visited any French town is likely to have seen these attractive tartlets temptingly displayed in the window of a Patisserie. They make a delicious treat and Y10made a great effort in producing some appetising tartlets.
Next half term we are focusing on micro nutrients ; have an enjoyable week off Y10 and well done for your hard work.