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Gateau Basque

                              Credit: 
                              Yossy Arefi

Recipe Summary

Yield: Makes one 9-inch cake

Ingredients

For the pastry cream

1/2 cup sugar

1/4 cup cornstarch

Pinch of kosher salt

2 cups whole milk

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

1 tablespoon brandy

For the cake

1/2 cup dried tart cherries

2 tablespoons brandy

Unbleached all-purpose flour, for work surface

Martha’s Pate Brisee

1 large egg, lightly beaten

Gallery

Gateau Basque

                              Credit: 
                              Yossy Arefi

Recipe Summary

Yield: Makes one 9-inch cake

Gateau Basque

                              Credit: 
                              Yossy Arefi

Gateau Basque

                              Credit: 
                              Yossy Arefi

Gateau Basque

Recipe Summary

Yield: Makes one 9-inch cake

Recipe Summary

Yield: Makes one 9-inch cake

Yield: Makes one 9-inch cake

Makes one 9-inch cake

Ingredients

Ingredients

  • 1/2 cup sugar

  • 1/4 cup cornstarch

  • Pinch of kosher salt

  • 2 cups whole milk

  • 4 large egg yolks

  • 2 tablespoons unsalted butter

  • 1 teaspoon pure vanilla extract

  • 1 tablespoon brandy

  • 1/2 cup dried tart cherries

  • 2 tablespoons brandy

  • Unbleached all-purpose flour, for work surface

  • Martha’s Pate Brisee

  • 1 large egg, lightly beaten

Directions

Make the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla and brandy.

Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.

Make the cake: Combine cherries and brandy in a small bowl; let soak 1 hour.

On a lightly floured surface, roll out one disk pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch round fluted tart pan with a removable bottom leaving edges to overhang. Freeze 15 minutes.

Preheat oven to 375 degrees. Place pastry cream in a large bowl. Stir with a rubber spatula to loosen. Pour into chilled crust, spreading evenly with an offset spatula. Drain cherries and scatter evenly over pastry cream.

On a lightly floured surface, roll out remaining disk of pate brisee to a 13-inch round, about 1/8 inch thick. Score surface in a diamond pattern with the edge of a ruler. Lightly brush overhanging edge with egg and top with scored pastry. Press to seal and trim dough along edge of tart pan. Lightly brush top with egg wash. Place tart pan on a rimmed baking sheet and bake until golden brown, about 1 hour 25 minutes. Remove from oven and let cool 20 minutes on a wire rack. Remove tart ring and cool completely on rack. Serve at room temperature.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Gateau Basque

  • of Reviews

Reviews:

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All Reviews for Gateau Basque

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest