First on the First: Gateau Basque

For the second time this summer, a First on the First challenge lent itself beautifully to a holiday weekend. In my opinion, this month’s challenge, Gateau Basque, is best enjoyed on the deck at the beach house, chatting with family and friends over a cup of coffee.

Gateau Basque, as the translation of its name suggests, originated in the Basque region of France. In fact, it’s so popular and such a source of pride in the area that there’s even a museum dedicated to the dessert! Its rich crust tastes similar to a shortbread and can be filled with pastry cream or black cherry jam. The key to determining what’s inside is the pattern on top of the tart — a crosshatch pattern for cream and a Basque cross for jam.

Because my taste- test team has a few members who aren’t particularly fond of cherries, I chose the pastry cream filling (also developed for a First on the First challenge!) and transformed the cherry preserves into a sauce used as an optional topping.

Click Here to Print This Recipe.

Ingredients:

For the Pastry

• 1 3/4 cups flour
• 1/4 cup almond flour
• 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup packed light brown sugar
• 1/4 cup sugar
• 1 stick unsalted butter, room temperature
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg beaten with a splash of water for glaze

For the Filling

• 3.4 oz. box instant French vanilla pudding
• 1 1/2 cups heavy cream
• 1 pint whipping cream, whipped

For the Sauce

• 1 cups cherry preserves
• 1 tablespoon rum
• 2 tablespoons brown sugar
• 1 teaspoon vanilla
• pinch salt

Instructions:

For the Pastry

• In a small bowl, whisk flours, baking powder, and salt; set aside.
• In a large bowl, cream butter and sugars. Beat in egg and extracts. Add dry ingredients and beat until combined.
• Split dough in two, wrap in plastic wrap, and refrigerate discs for at least three hours.

For the Filling

• Mix pudding and heavy cream; refrigerate until firm.
• Fold in whipped pint of whipping cream.

Putting It Together

• Preheat oven to 350 degrees. Butter 8-inch round cake pan; set aside.
• Roll one layer to fit bottom of pan. Fit into pan, allowing any excess dough to run up the sides of the pan.
• Pipe pastry cream onto bottom pastry layer, leaving one inch of dough bare around the border.
• Roll second layer and place over top of filling. Press top and bottom layers of dough together.
• Using a sharp knife, decorate top layer of dough with crosshatch pattern, if desired.

• Brush the top of dough with egg glaze and bake for 35-40 minutes or until top is golden brown.
• Cool for 5 minutes in pan. Run a blunt knife around the edges of the cake. Turn the cake over onto a cooling rack; carefully and quickly invert it onto another cooling rack. Cool to room temperature.

For the Sauce

• Combine all ingredients in a small saucepan, bring to a boil, and reduce to a simmer for 5 minutes.

This recipe was adapted from one published by NPR.

Don’t forget to check out all the other #FirstOnTheFirst bakers’ Gâteaux Basque this month!

• Classic Gateau Basque from Hidden Ponies
• Strawberry Gateau Basque from Food Babbles
• Gateau Basque from Omeletta
• Gateau Basque from poet in the pantry
• Gateau Larsson from Go Running, Mama!