Gateau basque recipe

Gateau Basque recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Gateau Basque is a traditional dessert hailing from the Basque region of France. This delectable pastry features a buttery and crumbly crust filled with a luscious layer of sweet cherry or almond cream. The Gateau Basque recipe is a delightful combination of simple ingredients that come together to create a rich and indulgent treat. Whether enjoyed on its own or paired with a dollop of whipped cream, this dessert is sure to impress with its beautiful presentation and irresistible taste.

Keywords: Gateau Basque, traditional dessert, buttery crust, cherry or almond cream, indulgent treat.

Gateau basque recipe details

Gateau basque recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

	For the Filling:
2 medium	eggs
3 tbsp	sugar
50 g	plain flour
500 ml	milk
1 tsp	vanilla extract
1 tsp	almond extract
	For the pastry:
1 medium	egg
3 medium	eggs, separated
200 g	plain flour
2 tsp	baking powder
200 g	sugar
125 g	unsalted butter, softened
1 tsp	vanilla extract
1 tsp	almond extract

Instructions

To make the filling:
In a medium saucepan, whisk together the eggs, sugar and flour. Slowly add the milk, while heating over a medium-low heat, stirring constantly until thickened. Remove from heat and add vanilla and almond extracts. Allow to cool and chill in refrigerator.

Preheat oven to Gas Mark 6, 200ºC, 400ºF. Lightly grease a 10-inch, 25cm pie or quiche dish, preferably one with a removable base.

To make the pastry:
Place the flour in a large bowl. Sprinkle in the baking powder. Add the sugar and mix roughly together, add 1 egg and the 3 yolks, the flavourings and the butter and mix until the dough cleanly leaves the sides of the bowl.

Use about 2/3 of the dough to line the base and sides of of the tin, patting into position and into the corners. Add the filling.

Roll out the remaining pastry to fit the dish and carefully place into position, pinching the top and sides together to seal. Remove any excess by trimming with a sharp knife.

Lightly score the pastry top with the point of a sharp knife in close parallel lines. Rotate about 60º and repeat the scoring. Brush the top thoroughly with the egg whites as a wash.

Bake for 20 minutes. Reduce temperature to Gas Mark 4, 180ºC, 350ºF and bake for another 15-20 minutes until golden brown on top.

Allow to cool until moderately warm and serve immediately.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a