The Great Guggenheim Bake Off

The Great Guggenheim Bake Off Recipe Book

IN SUPP ORT OF HUNGER RELIEF EFFORTS, GUGGENHEIM EMPLOYEES PARTICIPATED IN THE SECOND ANNUAL GREAT GUGGENHEIM BAKE OFF. MORE THAN 290 EMPLOYEES PARTICIPATED AS EITHER A BAKER OR VOTER , RAISING FUNDS FOR LOCAL FOOD BANKS.

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TA B L E OF CO N T EN TS

Berry Pavlova

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Fruit Tart

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Organic Spring Pastel Confetti Cake

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Cookie Dough Cake

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Cookies & Cream Brownie Bars

12

Spiced Oatmeal Cream Pies

14

Wedding Cake 5 Tier

16

Gâteau Nantais

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Apple Tart

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Bingo’s Biscuits

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Beate Bellina | New York, NY

B E R RY PAVLOVA

Ingredients Pavlova:

Cream:

Topping:

3 large egg whites room temperature

¾ cup heavy cream

2.5 cups fresh berries of choice

1 Tbsp granulated sugar

Servings: 6 Prep Time: 30 minutes Bake Time: 1 hour 45 minutes

¾ cups granulated sugar

Total Time: 2 hours 15 minutes

¼ Tbsp lemon juice ¼ Tbsp vanilla extract

Instructions 1. Preheat the Oven to 225˚F. Line a large baking sheet with

4. Transfer the pavlova with the parchment paper onto the counter

parchment paper. Using your stand mixer, beat 3 egg whites

or a cookie rack and allow it to cool to room temp. Once cool,

on high speed 1 min until soft peaks form. With the mixer on,

you can top them with whipped cream and fruit or store in an

gradually add 3/4 cups sugar and beat 10 min on high speed, or

airtight container for 3-5 days at room temperature (in a low

until stiff peaks form. It will be smooth and glossy.

humidity place).

2. Use a spatula to quickly fold in 1/4 Tbsp lemon juice and 1/4 Tbsp vanilla extract, then fold in 2 tsp corn starch and

How to Make Frosting and Assemble Pavlovas:

mix until well blended.

1. Beat cold whipping cream with sugar in the cold bowl for 2 to

3. Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with

2 ½ minutes or until whipped and spreadable.

2. Pipe frosting onto the pavlova and top with fresh fruit.

a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.

Adapted From: https://natashaskitchen.com/pavlova-recipe

Beate Bellina | New York, NY

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F RUI T TART

Ingredients Tart Shell Dough:

Tart:

1 ¼ cups all-purpose flour

All-purpose flour, for work surface

½ teaspoon salt

½ cup heavy cream

½ teaspoon salt

1 teaspoon sugar

½ teaspoon sugar

Fresh fruit of choice (I use kiwi, blackberries, strawberry, blueberries, and raspberries)

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces ¼ cup ice water

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Ellery Berns | Minneapolis, MN

¼ cup jam of choice (I use apricot)

Servings: 14 Prep Time: 60 minutes Bake Time: 50-55 minutes Total Time: 2 hours

Instructions 1. For tart shell: process flour, salt, sugar, and butter in a food

5. Meanwhile, place heavy cream and sugar in the bowl of an

processor just until mixture resembles a coarse meal, about

electric mixer fitted with the whisk attachment; beat until soft

10 seconds.

peaks form. Working in batches, gently fold whipped cream into

2. With machine running, add ice water. Process just until dough starts to come together (no more than 15 seconds). Turn out

pastry cream; set aside.

6. Place jelly or jam in a small saucepan over medium-low heat,

dough onto plastic wrap; press into a flat circle, and wrap.

stirring, until melted and smooth. I like to add a few teaspoons of

Refrigerate at least 30 minutes or up to 2 days.

water to thin it out. Set glaze aside to cool slightly.

3. On a lightly floured work surface, roll out dough to a 12-inch

7. Spoon pastry cream mixture into cooled tart shell and spread

round, about ¼ inch thick. With a pastry brush, sweep off

evenly with an offset spatula. Top with berries to desired design;

excess flour - fit dough into a 9-inch round fluted tart pan with

brush berries with glaze. Best served chilled and enjoyed the

a removable bottom, pressing into edges. Using a sharp paring

same day it is made.

knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.

4. Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden – about 40 minutes. Remove parchment paper and weights (or beans); continue baking until deep golden all over, 10-15 minutes. Cool tart shell completely on wire rack.

Adapted From: Martha Stewart

Ellery Berns | Minneapolis, MN

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Caroline Castellano | Greenwich, CT

O RG A N I C S P RIN G PASTEL CONFE T TI CA KE

Ingredients Six 9” round cake pans

2¼ cups organic vegetable oil

Flour or non-stick spray

1 all-natural food gel coloring

3 boxes of Annie’s Classic Yellow Cake*

4-6 jars of organic vanilla frosting

12 organic eggs

2-4 containers of pastel-colored sprinkles

Servings: 8–14 Prep Time: 60 minutes Bake Time: 30 minutes Total Time: 90 minutes

3 cups water

Instructions 1. Make cake mix according to package directions.

2. Divide cake batter between six bowls. Tint with food coloring to create pastel purple, pink, orange, yellow, green and blue layers.

3. Bake according to package directions. Check out these tips to avoid doming!

4. Remove cakes from oven and let cool completely.

6. Once stacked, cover the entire cake with a thin layer of frosting (aka, the “crumb coat”).

7. Place in refrigerator for 15 minutes to firm up.

8. Remove from refrigerator and cover with a thick layer of frosting.

9. Immediately place confetti sprinkles all over cake.

10. Enjoy!

5. Stack and frost the top of each cake layer.

*If you want your colors to be vibrant, search for a white cake option, but note that the amount ingredients (i.e. eggs, water, oil) may vary.

I chose Annie’s because it’s organic! Sadly, my colors didn’t turn out as bright and pastel as I’d hoped, but it tasted delicious.

Adapted From: https://www.brit.co/pastel-confetti-cake

Caroline Castellano | Greenwich, CT

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CO O K I E D OU GH C AKE

Ingredients Cookie Dough:

Cake:

1/2 cup (110g) unsalted butter, room temp

1 ½ cups (330g) unsalted butter, room temp

1/2 cup (100g) granulated sugar

2 cups (400g) sugar

2/3 cup (130g) light brown sugar, packed

3 large eggs

1/4 cup (60ml) milk

2 tsp vanilla extract

2 tsp vanilla extract

3 cups (400g) all-purpose flour

2 cups (260g) all-purpose flour *SEE NOTES

2 tsp baking powder

1/2 tsp salt

1 tsp salt

Chocolate Ganache:

1 cup (180g) mini chocolate chips

1 cup (240ml) whole milk

4oz bittersweet chocolate, chopped

1/2 cup (125g) 2% Greek yogurt

4oz (1/2 cup) heavy cream

1 cup (180g) mini chocolate chips

2–3 tsp vegetable oil

Cookie Dough Buttercream: 1 ½ cups (330g) unsalted butter, room temp 5 cups (550g) powdered sugar

Instructions Cookie Dough: 1. Using a hand or stand mixer, cream together the butter and sugars using the paddle attachment.

2. Add in the milk and vanilla and mix until combined.

3. Mix in the flour and salt and then fold in the chocolate chips.

4. Scoop (15) 1 1/2-tbsp sized balls and flatten slightly. I used this small

cookie scoop to because it dispenses the perfect amount.

5. Set the cookie dough “patties” on a plate lined with wax paper and place

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those and the leftover dough in the fridge.

Tarra Laux | Chicago, IL

Prep Time: 2 hours Bake Time: 30 minutes Total Time: 2½ hours

Instructions Cookie Dough Cake: 1. Preheat the oven to 350F and prepare (3) 8 inch round cake pans.

Coat them with non-stick spray and cut out 3 rounds of parchment paper to fit in the bottom of each pan.

2. Whisk together the flour, baking powder, and salt in a small bowl and set aside.

3. In a measuring glass, pour in the milk and mix in the vanilla.

Set aside.

4. In a large bowl using a hand or stand mixer, cream together the butter and sugar using the whisk attachment. Mix on medium-high speed until light and fluffy (about 3-5 minutes).

5. Turn the speed down to medium and mix in one egg at a time, making sure each egg is fully incorporated before adding the next 6. Mix in the yogurt.

13. To ensure there is no breakage while frosting the cake, transfer them to the fridge to chill for at least an hour before assembling the cake.

Assemble: 1. Spread an even layer of buttercream between each cake layer. Each layer uses one large heaping scoop using a standard sized rubber spatula.

2. Once the cake layers are stacked, pop the naked cake in the fridge for about 20 minutes. This helps the layers set so the cake doesn’t slide everywhere when you frost the outside.

3. Now mix in the 1/2 cup of mini chocolate chips to what’s left of the buttercream. After the 20 minutes, apply an even layer of the cookie dough buttercream to the outside of the cake.

4. Place the cake back in the fridge while you prep the ganache.

Chocolate Ganache:

Cookie Dough Cake:

1. Measure out the chocolate in a bowl and set aside.

7. Using the flour and milk mixtures, alternate between the two

2. In a glass measuring cup, pour in the heavy cream and heat in the

by starting and ending with the flour mixture. This will be three additions of the flour mix and two of the milk.

8. Lastly, fold in the mini chocolate chips.

9. Divide the batter between the cake pans and spread it even.

10. By now your cookie dough should be chilled enough to handle. Push down 5 cookie dough “patties” in each cake pan. Spread the batter over top the cookie dough so that you can no longer see any dough.

11. Bake for 30-35 minutes or until a toothpick in the center comes out clean. You may need to rotate the cakes halfway through to ensure they bake evenly.

12. Let the them cool in the pans for about 20 minutes. Then run a knife around the inside of the pans and turn the cakes out onto a cooling rack. Peal the paper off the bottoms.

Adapted From: https://butternutbakeryblog.com/cookie-dough-cake

microwave for 1 minute or until it starts to bubble.

3. Pour the hot cream over the chopped chocolate and whisk until smooth. To thin it out for the cake drip, add 2-3 tsp of oil. To test and see if it’s the right consistency, lift your whisk out of the ganache and watch how it drips back into the bowl. It it runs back into the bowl in a smooth stream, it’s ready to go. If it’s still too thick, add another tsp of oil.

4. Immediately pour the ganache in the center of the cake and use a small offset spatula to push the ganache towards the sides, allowing it to drip down.

5. Using the remaining cookie dough that’s left in the fridge, crumble pieces all over the top of the cake.

6. Now it’s ready to serve!

Tarra Laux | Chicago, IL

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CO O K I E S & C REAM BROW NI E BA RS

Ingredients Brownie Batter:

Cookies & Cream Icing:

¾ cup softened butter

1 cup flour

12 oz white chocolate chips

1 cup sugar

1/2 teaspoon baking soda

6 tbsp heavy whipping cream

1/3 cup brown sugar

1/4 teaspoon salt

3 ½ tbsp powdered sugar

1 teaspoon vanilla extract

1/2 – 1 cup chocolate chips

1/2 cup unsweetened cocoa powder

1/2 – 1 cup crushed Oreos (optional)

1 ¾ cups crushed Oreos (~14 Oreos)

2 eggs

Servings: 12 Prep Time: 25 minutes Bake Time: 30–40 minutes Total Time: ~70 minutes

Instructions Prepare the brownies: 1. Preheat oven to 350 degrees. Grease a 9x13 inch pan or line with parchment paper that covers the sides of the pan. Set pan aside.

2. In a large mixing bowl, cream together butter, brown sugar and sugar for 3-4 minutes until light and fluffy.

3. Add eggs and vanilla to the bowl and mix for another 1-2 minutes.

4. In a smaller mixing bowl, combine the flour, baking soda and salt and mix for 1 minute.

5. Little by little add the dry ingredients (in the smaller bowl) to the larger bowl of wet ingredients and mix until combined.

6. Fold in the chocolate chips and optional crushed Oreos.

Mix until combined.

7. Bake at 350 degrees for 30-45 minutes. Check the brownies in 15-minute increments using a toothpick to poke the center of the brownies and see if the batter is cooked. If you prefer your brownies to be on the fudgier side, they will bake in the oven for a shorter time period and the toothpick will not be completely clean when you pull it out. If you prefer your brownies to be more well-done, they will bake in the oven for a longer time period and the toothpick will be completely clean when you pull it out.

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Erica LaManna | Westchester, NY

8. Once the brownie bars are baked, let them cool for about 20 minutes. Optional: Transfer the brownies to a cooling rack.

Prepare the Cookies & Cream Icing: 9. Add white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments. After each increment, stir the mixture well.

10. Continue until the mixture is melted and smooth. Note: the mixture will be thick.

11. Stir in the powdered sugar and crushed Oreos. Note: Put the Oreos in a Ziploc bag and beat the bag with a rolling pin or utensil to crush the Oreos efficiently!

12. Once the brownies have cooled, spread the icing on top of the brownies.

13. Allow the brownies to cool completely. Optional: You can put the brownies in the fridge or freezer if you would prefer the icing to be firm.

14. Once the brownies are cool and the icing is set, cut the brownies.

15. ENJOY!

Adapted From: https://www.lifeloveandsugar.com/fudgy-cookies-and-cream-brownies

Erica LaManna | Westchester, NY

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S P I CE D OAT MEAL C REAM PI ES

Ingredients Cookies:

Cream Filling:

1 cup (2 sticks) butter, softened

1 teaspoon baking soda

3/4 cup (1 ½ sticks) butter, softened

3/4 cup brown sugar

1 teaspoon ground cinnamon

2 ½ cups powdered sugar

1/2 cup granulated sugar

1/4 teaspoon allspice

1 teaspoon pure vanilla extract

2 large eggs

1/4 teaspoon ginger

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 tablespoon whipping cream, or sour cream

1 ½ cups all-purpose flour

3 cups old-fashioned oats

Servings: 12 Prep Time: 30 minutes Bake Time: 15 minutes Total Time: 45 minutes

Instructions Cookies:

Cream Filling:

1. Preheat oven to 350.

10. In a stand mixer, using the paddle attachment, beat butter on

2. In a stand mixer, using the paddle attachment, cream together butter, brown sugar, and granulated sugar for 3 minutes on medium-high speed – until light and fluffy.

3. Add eggs and vanilla, and mix on low-medium speed until combined.

4. In a separate bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, and salt.

5. Add the dry mixture to the wet mixture and mix on low until combined.

6. Add in oats and mix on low until combined. Do not overmix.

7. Using a cookie scoop, drop the dough onto cookie sheets prepared with parchment paper. Space 2-3 inches apart, as the dough will spread.

8. Bake 12-13 minutes, or until golden brown.

9. Cool completely, then prepare cream filling.

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Coye Kleve-Culver | Topeka, KS

medium-high speed for 5 minutes. The buttercream should be extra fluffy.

11. With the mixer on low speed, slowly add the powdered sugar, 1/2 cup at a time. Continue mixing until the powdered sugar is completely mixed in.

12. Add vanilla extract and whipping cream (or sour cream), and mix thoroughly. Scrape the sides of the bowl, if necessary. Mix for 3 minutes, until the desired consistency is reached.

13. Spread the cream on the bottom of one cookie and place another cookie on top, until all cookies have been sandwiched.

Adapted From: https://thesouthernladycooks.com/spiced-oatmeal-cream-pies

Coye Kleve-Culver | Topeka, KS

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WE DD I NG C AKE 5 TIER

Ingredients Cake:

Strawberry Jam:

4 ½ cups flour

1 cup fresh strawberries

2 cups unsalted butter

4 oz. sugar, lemon zest, lemon juice

6 eggs 1 cup sour cream 3 cups sugar 2 cups milk 4¼ tbs. baking powder half teaspoon baking soda

Buttercream Frosting: 2 cups unsalted butter 7–8 cups sifted icing sugar 7–8 tablespoons of whole milk 2 teaspoons of vanilla, salt to taste.

2 tbs. vanilla extract

Separately 4 oz. cocoa powder

Salt to taste

4 oz. strawberry jam or vanilla buttercream

Chocolate cake: add 4 oz. cocoa powder.

Vanilla Cake: increase vanilla extract by 2 tablespoons and add zest of 1/2 lemon.

Chocolate ganache:

Marshmallow Fondant: 10 oz. bag of marshmallows 2 tbs. water 4 cups of icing sugar

4 oz. dark chocolate and heavy cream

Instructions Prepare Cakes and Bake: 1. Heat oven at 325F while preparing batter. Sift flour, baking powder/soda, and salt together in bowl. In another bowl, cream the butter and sugar together and slowly add eggs, vanilla and sour cream. Slowly add dry mixture to wet mixture along with milk. Blend until smooth consistency.

2. Grease baking pans and add cake mixtures consisting of 2 chocolate, 1 vanilla, 2 white cakes. Bake at 350F for 35 minutes.

3. Remove cakes from oven and set aside to cool before placing in fridge to harden for crumb layer.

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Helene Mathews | New York, NY

Servings: 20 Prep Time: 95 minutes Bake Time: 70 minutes Total Time: 165 minutes

Instructions Prepare Buttercream Frostings:

Prepare Strawberry Jam:

4. Take room temperature butter and cream together with icing

12. Add strawberries, lemon juice, and sugar in saucepan. Over low

sugar. Add milk, vanilla extract, and salt and blend until smooth consistency. Have mixture divided in three bowls.

5. Add 4 oz. cocoa powder for chocolate buttercream 6. Add 4 oz. strawberry jam to vanilla buttercream.

7. Set aside and keep at room temperature.

Prepare Marshmallow Fondant:

heat, cook to desired consistency. Set aside to cool.

Prepare Chocolate Ganache 13. Warm up heavy cream on stove and then pour over chopped chocolate. Mix until consistency is smooth. Set aside to cool.

Finishing Cakes: 14. Remove cakes from fridge and arrange to add ganache, strawberry jam and flavored buttercream frostings.

8. Place marshmallows and water in bowl to melt over boiling water.

9. Once melted, remove from heat and add 3 cups of icing sugar and mix. Once roughly combined add 4th cup of sifted sugar and knead until dough-like consistency and smooth. Roll into ball and grease. Cover with plastic to keep from drying while creating different forms.

10. Create shapes and flowers from fondant and set aside to dry.

15. Apply toppings from bottom layer to top; chocolate cake with dark chocolate ganache, chocolate cake with chocolate buttercream, vanilla cake with strawberry buttercream, white cake with strawberry jam and top layer with vanilla buttercream.

Place back in fridge for 45 minutes.

16. Remove cakes from fridge and arrange cake tiers in order stated above. Then apply final outer layer of vanilla buttercream frosting.

Apply Crumb Coat: 11. Remove cold cakes from fridge and apply frosting crumb coat and place back in fridge.

Adapted From: Sally’s Baking Addiction by Sally McKenney and Bigger Bolder Baking by Gemma Stafford

17. Arrange the fondant dressings on cake and adorn top with sugar flowers.

Helene Mathews | New York, NY

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G ÂT E AU N AN TAIS

Ingredients Cake:

Rum Syrup:

16 Tbsp. Salted Butter, Room Temperature, Plus More for Pan

38 g. (3 Tbsp.) Granulated Sugar

6 Large Eggs

1 tsp. Black Peppercorns

300 g. (1⅓ c.) Granulated Sugar

½ c. Dark Rum

1 Tbsp. Whole Allspice

2 Tbsp. Grated Lemon Zest 250 g. (2½ c.) Almond Flour

Lemon Glaze & Garnish:

¼ tsp. Table Salt

186 g. (1½ c.) Powdered Sugar

80 g. (½ c. + 2 Tbsp.) All-Purpose Flour

¼ tsp. Table Salt

6 Tbsp. Dark Rum

3 Tbsp. Lemon Juice, Plus More if Needed 47 g. (½ c.) Sliced Almonds, Toasted

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Mark Mathiasen | Boise, ID

Servings: 12 Prep Time: 25 minutes Bake Time: 50-55 minutes Total Time: 3¼ hours (including waiting time)

Instructions 1. For the cake, heat the oven to 350°F with a rack in the middle

5. When the cake is done, let cool in the pan on a wire rack for 5

position. Generously butter the bottom and sides of a 9-inch

minutes. Invert the cake onto another wire rack; do not re-invert.

round cake pan. In a small bowl or liquid measuring cup, beat

Immediately brush the top and sides of the cake with all the rum

the eggs.

syrup whilst the cake is still warm. Cool to room temperature,

2. In a stand mixer with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium until light and fluffy,

about 1 hour. Transfer the cooled cake to a platter.

6. To make the lemon glaze, in a medium bowl, whisk together the

2 to 3 minutes, scraping the bowl as needed. Add the almond

powdered sugar and salt, then gradually whisk in the lemon juice;

flour and salt, then beat on medium just until incorporated, about

the glaze should be smooth, with the consistency of yogurt. If it is

30 seconds. With the mixer running, gradually add the eggs and

too thick, whisk in additional lemon juice ½ tsp. at a time to attain

beat until homogenous, scraping the bowl as needed. Increase to

the proper consistency.

medium-high and continue to beat until the mixture is light and fluffy, about 3 minutes, scraping the bowl once or twice. With the mixer running on low, gradually add the all-purpose flour and mix until incorporated, then slowly add the rum and beat just until combined. Scrape the bowl to ensure no pockets of flour or rum remain. The batter will be thick.

7. Pour the glaze onto the center of the cake, then use an offset spatula or the back of a spoon to spread the glaze toward the edges, allowing just a small amount to drip down the sides.

Sprinkle with toasted almonds. Let stand at room temperature to set the glaze, about 1 hour.

3. Scrape the batter into the prepared pan, then spread in an even layer and smooth the surface. Bake until deep golden brown and the center of the cake springs back when gently pressed, 50 to 55 minutes.

4. Meanwhile, to make the rum syrup, in a large saucepan combine the granulated sugar, ⅓ c. water, allspice, and peppercorns. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 3 minutes. Remove the pan from the heat and stir in the rum (do not pour in the rum over a lit burner!). Bring to a simmer over medium and cook for 2 minutes. Pour the mixture through a fine mesh strainer set over a small bowl; discard the solids and set the syrup aside.

Adapted From: https://www.177milkstreet.com/recipes/french-almond-rum-cake-gateau-nantais

Mark Mathiasen | Boise, ID

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A P PL E TART

Ingredients Pâte Sucrée:

Apple Compote:

125 grams unsalted butter, at room temperature, cubed

555 grams Golden Delicious apples

62.5 grams confectioners’ sugar

3/4 lemon

105 grams whole eggs, at room temperature

112.5 grams granulated sugar

250 grams cake flour

1.5 vanilla beans, split lengthwise

Servings: 8 Total Time: ~2 hours

¼ teaspoon baking powder Egg Wash (1 part heavy cream and 4 parts egg yolks) Crème D’Amande: 75 grams unsalted butter, at room temperature

Apple Garnish: 3–5+ Gala apples Melted butter

75 grams granulated sugar 75 grams almond flour, sifted 75 grams whole eggs, at room temperature 30(+) milliliters rum (optional) 20

Connor Naughton | North Easton, MA | 2021 Bake Off Winner

Adapted From: “The Fundamental Techniques of Classic Pastry Arts” by the French Culinary Institute & Judith Choate and Youtube link: https://www.youtube.com/watch?v=-l8jE9pWAlw

Instructions Prepare the Tart Dough:

Assemble and Bake the Tart:

1. Place the butter in the bowl of a stand mixer with the paddle

10. Preheat the oven to 320°F. Remove the tart shell from the

attachment, add sugar and beat on low to combine. Raise the speed to medium-high and beat until light and creamy.

refrigerator and blind bake for 15 minutes.

11. Remove the tart from the pan and allow it to cool. Once cooled,

2. Add the eggs in small increments, mixing well after each addition.

When the mixture is homogenous, add the cake flour and

brush the shell with egg wash and return to the oven at 320°F for another 10 minutes.

baking powder all at once. Mix at slow speed until the flour is 12. Remove the tart from the oven and allow it to reach room

incorporated. Do not overmix.

temperature. Once cooled, fill the shell with the crème d’amande.

3. Form the dough into a disk, wrap it in plastic film and refrigerate overnight.

Using an offset spatula, make sure the cream is evenly distributed and smooth.

4. Lightly flour a work surface and roll the dough out to a circle 10 inches wide and ~1/8 inch thick. Brush off excess flour and

13. Bake for another 15 minutes and remove the tart and let it cool.

Place in the freezer for 30 minutes.

transfer the dough to the tart pan. Pinch off excess dough around the edges and use a fork to dock the dough. Transfer to the

14. Remove the tart from the freezer and spoon ~3/4ths of the compote on top of the cream layer. Using a spatula, shape the

refrigerator for at least 30 minutes.

compote to look like a small mountain (more in the middle than the sides).

Prepare the Apple Compote: 5. Peel the Golden Delicious apples, remove the cores and

Prepare the Garnish:

generously rub the apples with the cut lemon to prevent discoloration. Cut the applies into ¼ inch cubes of equal size to

15. Slice the cored Gala apples in half lengthwise. Place each piece cut side down and trim ~1/2 inch of both shorter sides. Using a

prevent uneven cooking.

mandoline, slice the apples into thin pieces, ideally 1-2mm thick 6. Combine sugar and 75 milliliters of water in a large saucepan

(3mm also works if necessary, but it is pushing it).

over medium heat. Add the apples and scrape the seeds from the vanilla beans into the pan. Add the bean, cover and place

16. Layer the apple slices on the tart, beginning at the outside. The

over low heat for about 20 minutes while occasionally stirring

edge of each apple slice should reach the middle of the previous

with a wooden spoon. The apples should turn translucent

one. Each layer should slowly move closer to the middle. When

and all the moisture should be evaporated. The apples should

you reach the top, spoon any remaining compote to fill any gaps.

not disintegrate.

17. When there is only a little bit of room left, create the flower bud 7. Remove the vanilla bean from the compote. Using a spatula, spread the finished compote on a plastic film-wrapped sheet pan

by layering 5-8 apple slices and rolling them together (see below).

Insert into the middle of the tart.

to stop the cooking. Cover with plastic wrap and let cool.

18. Brush the assembled apple slices with melted butter and bake at 350°F for 10 minutes.

Prepare the Crème D’amande: 8. Combine the butter, sugar and almond flour in a standing mixer with the paddle attachment. Beat for 5 minutes, or until light and

Flower Bud Visualization

fluffy. This step is critical.

9. Add half of the eggs, beat until incorporated. Add the rest of the eggs and beat until incorporated. Add the rum and refrigerate the cream for up to a week.

Roll from the top layer down

Connor Naughton | North Easton, MA | 2021 Bake Off Winner

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David Westenberg | Boston, MA

B I N G O’ S BISC U ITS

Ingredients 1 cup creamy peanut butter

1 tablespoon baking powder

3/4 cup milk

1/3 cup oats

2 large eggs

3 strips cooked bacon, chopped

2 cups whole wheat flour

Bacon grease (optional)

Servings: 15 good dogs Prep Time: 20 minutes Bake Time: 30 minutes Total Time: 50 minutes

Instructions 1. Preheat oven to 325°F. Line two large baking sheets with

4. Using a floured rolling pin, cut into shapes using cookie cutters.

parchment paper or silicone baking mats. Add a light spoon of

Arrange on the baking sheets. Bake for 18-20 minutes, or until

bacon grease to the pan (for scent). Set aside.

very lightly browned on the bottom (take dog for short walk).

2. Pet Dog, then wash hands.

3. In a large bowl, gently mix the peanut butter, milk, and eggs together with a wooden spoon or rubber spatula. Add the flour, baking powder, oats and bacon. You may need to turn the dough out onto a floured work surface and use your hands to work in the

Remove from the oven and flip the treats to bake the other side for 10-12 more minutes.

5. Cover and store leftovers at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

dry ingredients. The dough will be thick and heavy.

Adapted From: https://sallysbakingaddiction.com/homemade-peanut-butter-dog-treats

David Westenberg | Boston, MA

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