My lesson in confectionety

I gave a lesson in confectionery yesterday, at which I instructed how to make pâte brisée and bake "tarte aux poires" and "tarte aux 3 fromages" with the pastry.

The tarte on the pic is a variation of " tarte aux 3 fromages" that topped with Griottes de Lorraine au Kirsch, Lorraine cherries preserved with cherry brandy and caramelised pine nuts.