Bake something fun, share it with the world, and you could win a Forest Bundt Pan!
Thank you to all of you who participated in last month’s Bake Club Challenge and sent in pictures of your Caramel Apple Pies! The winner of the October challenge is Annette Locke. Earlier in the month, when she submitted the photo of her pie, she included this message, which I think perfectly sums it up…
“My husband said that this pie would be in discussion for his favorite pie ever, that there is nothing you could do to make it any better, and he asked if I could make four of them at a time so there is always one available. He looks so happy eating it.”
And, isn’t that the point of baking? To share something delicious with people we love and enjoy their happiness. So grateful for all of you who participate in the bake club and spread the love. ❤️
Ready for the next challenge????
the November 2019 bake club challenge recipe:
Pear Tart with Wine Poached Pears and Frangipane {Almond Cream}
This elegant Pear Tart filled with Frangipane (almond cream) and topped with Red and White Wine Poached Pears tastes just as impressive as it looks. And, friends, believe me when I tell you that while this tart might appear difficult to make, it’s surprisingly simple. As most good things are.
This tart is best the day it’s made, BUT all the components can be made in advance. The pastry dough can be made up to 2 days in advance, the frangipane can be made up to 3 days in advance, and the poached pears will last a week (maybe even longer) as long as you store them in their poaching liquid in the refrigerator.
With every component pre-made, assembling and baking the tart is a piece of cake. Or, um, a piece of tart.😊
As you can see, I arranged the pears on my tart in a herringbone pattern, but I’ve also arranged them in a circle that looks a bit like flower petals. You should arrange your pears however you like, letting your creativity lead the way.
Keep the pear poaching liquid!
In the recipe and in the post, I urge readers to save the liquid the pears have poached in because it is liquid gold. Seriously people. It doesn’t matter what kind of a wine drinker you are or if you aren’t a wine drinker at all. The liquid that’s left behind after poaching is so incredibly delicious.
The recipe instructs you to let this liquid gold simmer for a while so that it reduces down into a syrup. The white wine syrup is then brushed over the baked tart, adding flavor, and giving it a lovely shine.
But, you’ll have plenty left over. Keep both the red and white wine reductions in the refrigerator and then pour them over ice cream, cake, pancakes…. shoe leather… seriously, anything.
Also – keep your eye out next week for a recipe that uses all that gorgeous liquid gold as a key ingredient.
If you haven’t ever participated in a Bake Club challenge, scroll down for all the details.
The November bake club prize:
Nordic Ware Pine Forest Bundt Pan
Already own these bundt pan? Have more bundt pans than you know what to do with? If you’re selected as the winner, just let me know and I’ll send you a couple of other prize options.
Follow the instructions below to participate in the November Bake Club Challenge and you’ll be automatically entered in a random drawing to win this bundt pan.
Want a bonus entry? Leave a comment and a rating for this Pear Tart to receive a bonus entry!
how to participate in the November bake club challenge
- Click Here to Sign Up to Join the Bake Club. (If you’ve signed up in the past, you’re golden. There’s no need to sign up every month.) You’ll receive an email each month when a new recipe challenge and prize is announced. This is also how I’ll know how to get ahold of you if you win. When you sign up for the Bake Club, you’ll be required to put in your name and email address. If you’re selected as the winner, I’ll send you an email to let you know and ask you where to send your prize.
- Bake this month’s challenge and show it off! Snap a picture of your masterpiece and post it to Instagram, tagging it with #OfBatterAndDoughBakeClub. You can also upload your photo to the Of Batter and Dough Facebook Page. Or, send your photo to me in an email: rebecca@ofbatteranddough.com. By sharing your photo you’ll be automatically entered to win this month’s prize. Bake the challenge recipe and submit your photo before December 1st.
- Want a bonus entry? Leave a comment and a rating for this Pear Tart to receive a bonus entry!
Questions about the Bake Club or this month’s challenge?
Leave a comment below or send an email to rebecca@ofbatteranddough.com and I’ll get back to you just as soon as I can.
Ready, Set, BAKE!
Leave a Reply