In the Kitchen with Marc Jalbert: Sweet and Savory Holiday Pastries, Tuesday, December 13, 6-8 p.m.After returning from Portugal, I became mildly obsessed (I even ordered the special tart pans while I was still in Portugal!) with recreating their national pastry, Pasteis De Nata. After many, many, trial bakes and endless “fiddling,” I think I have managed to recreate the pastry’s sublime balance of the shatteringly crisp pastry shell and creamy egg custard filling. The pastry dough and filling can be made ahead of time and then assembled on the fly. The class will also cover how to adapt the pastry dough into a savory treat. Since the egg custard uses only egg yokes, this class includes a simple nut meringue cookie to take advantage of the leftover egg whites. These chewy, crunchy cookies are perfect for the holiday baking season.  Sample what is made and enjoy with a glass of wine.  Marc Jalbert, $55 ($60)