We’re doing a deep dive into three classic French tart doughs—pâte brisée, pâte sablée, and pâte sucrée— discovering how small shifts in ingredients and technique create entirely different textures, from flaky to sandy to crisp. In this Baking School In-Depth class, we’re decoding dough from the inside out. You’ll learn why cold butter makes for flake, why confectioners’ sugar changes the crumb, and how emulsification, gluten control, and temperature all shape your final tart shell. We’ll walk t