Year 10 Food and Nutrition

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. 

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