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Crostata Di Frutta Della Nonna


1 egg yolk
1 Tb powdered sugar
1 3/4 cups sifted flour
1 teaspoon vanilla sugar
1/2 cup unsalted chilled butter
1 tsp. lemon juice
4 Tbsp. ice water
Pinch of salt

Sift flour, vanilla sugar, salt and sugar onto a flat surface and make a large well in the center.

Cut or grate the chilled unsalted butter into small pieces and toss with the flour mixture. Using your fingertips, mix the flour and butter together as quickly as possible, with a light, pinching motion of thumbs and forefingers. 

When the dough resembles coarse meal, make a well in the center and add the egg, lemon juice and enough chilled water. Toss to combine. The dough should feel damp. Add more liquid in drops if necessary.

Form the dough into a rough ball and with the heel of your hand begin pushing down and away from the side of the ball farthest from you, smearing fat and flour together against the work surface. Gather the dough together again and repeat if necessary. Flatten into a disk, wrap and chill for 30 minutes before using.

Roll out the dough ¼ inch thick, line with the dough a lightly buttered tart pan. Chill in the refrigerator for 30 minutes 

Preheat the oven to 350 F. Lightly grease the pan.

Prick the bottom with a fork. Line the dough with parchment paper, pressing it well into the edges, fill with beans or pie weights and bake for 10-12 minutes until pastry is set and beginning to brown.

Remove beans, brush shell with a beaten egg, and bake for 3-5 minutes longer, or until the bottom is no longer soft.

Remove from the oven ad let the pie shell cool slightly.


Crema Pasticcera:
Pastry cream
1 1/2 cups whole milk
1/2 cup sugar
4 egg yolks
1/4 cup. flour
2 vanilla beans pulverized, or 2 Tbs. vanilla extract
1/8 tsp. lemon peel

Heat the milk in a heavy saucepan.

Place egg yolks, sugar, flour and vanilla in a separate bowl and whisk briefly. Still whisking, slowly pour in the warm liquid.

Cook over medium heat for 20 minutes, stirring constantly, until mixture thickens slightly. Don't let it boil.

Place in the refrigerator to cool cover with plastic wrap.

Line a greased tart pan with the dough and top with weights. Blind bake in the oven for 15-20 minutes. Remove from the oven and let it cool for 5-10 minutes. Remove from pan and let it cool completely.

Apricot Glaze:
1 16 oz. jar apricot jelly
Fresh Fruit, sliced, as needed

In a saucepan, heat jelly until it comes to a boil. Strain the mixture through a fine sieve. Spread the tart shell with pastry cream, top with your favorite fresh fruit. 

Glaze with prepared glaze and refrigerate.


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At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.