Best 2 Gateau Basque French Custard Or Jam Tart Recipes
Embark on a culinary journey to the Basque region of France and Spain with the delectable Gâteau Basque, a traditional tart that tantalizes taste buds with its contrasting textures and flavors. This rustic pastry boasts a crisp, golden crust that crumbles at the first bite, encasing a velvety custard or jam filling that bursts with sweetness. The origin of this timeless treat remains shrouded in mystery, with some tracing its roots back to the 17th century while others believe it originated much earlier. Regardless of its history, the Gâteau Basque has captured the hearts of dessert enthusiasts worldwide, becoming an iconic symbol of Basque cuisine.
Indulge in two irresistible variations of this classic tart: the Gâteau Basque filled with a luscious custard cream, offering a symphony of creamy vanilla flavors, and the Gâteau Basque brimming with a vibrant fruit jam, delivering a burst of sweetness in every bite. Both recipes are meticulously crafted to ensure a perfect balance of flavors and textures, making them a delight for any occasion.
GâTEAU BASQUE
Bixente Marichular, founder of the Musée du Gâteau Basque in Sare, France, says the pastry is part of Basque patrimony: Every family has a recipe, and every family thinks theirs is the best. This version, made with ingredients from an American supermarket, follows the tradition of sandwiching two rounds of rolled-out dough with jam. In the Pays Basque, where the filling is sometimes pastry cream, the jam is usually local black cherry. Once baked, the texture of the "cake" - never mind that it's about as much cake as Boston cream pie is pie - is a mix of crumbly, tender and chewy. Since gâteau Basque is a casual treat, eating it with your fingers is allowed.
Provided by Dorie Greenspan
Categories snack, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment if you have one), beat together the butter and both sugars on medium speed until smooth, about 3 minutes. Add the egg, and beat for another 2 minutes, scraping the bowl as needed. Beat in the vanilla; the mixture should be smooth. Add the flour mixture all at once, then pulse the mixer to begin incorporating it. Mix on low until blended.
- Turn the dough out onto a work surface, gather into a ball, then divide in half.
- Shape each piece into a disk - the dough will be sticky - and put each between sheets of parchment paper. Using a rolling pin, roll each piece into a round just a smidge wider than 8 inches. Keeping the dough sandwiched between the parchment, refrigerate for at least 3 hours (or for up to 3 days).
- When you're ready to bake, center a rack in the oven, and heat to 350 degrees. Generously butter an 8-inch-by-2-inch round cake pan. Remove the dough from the fridge, and leave on the counter until pliable, about 10 minutes. Peel away the paper.
- Fit one round into the pan; if it breaks, just press the pieces together. Either fold the extra dough over and onto the base or trim it; don't fuss about precision here. Spread about 3/4 cup of the jam over the base, leaving a 1-inch border bare and adding more jam, if needed.
- Top with the second piece of dough, lightly pressing down around the edges and, if you can, tucking the dough under a bit. Again, it doesn't have to be perfect; the dough is soft, and as if by magic, the layers fuse in the oven.
- Brush the top with the egg wash, and use the tines of a fork to etch a crosshatch pattern.
- Bake the cake for 40 to 45 minutes, or until the top is golden brown. Transfer to a rack, and let rest for 5 minutes, then carefully run a table knife around the edge of the cake. Unmold onto the rack, and then quickly and carefully turn the cake over onto another rack, crosshatch side up, so that it can cool to room temperature. Wrapped well, the cake will keep for 2 days at room temperature.
GATEAU BASQUE
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that is traditionally filled with either pastry cream or black cherry jam. Martha's recipe combines the best of both worlds and calls for pastry cream and brandy-soaked cherries. She made this recipe on "Martha Bakes" episode 710.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- 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.
Tips:
- For the perfect pastry, use cold butter and work it into the flour quickly to avoid overworking the dough.
- Chill the pastry for at least 30 minutes before rolling it out. This will help to prevent the pastry from shrinking in the oven.
- If you are using a jam filling, make sure it is thick enough to hold its shape. Otherwise, it will leak out of the tart during baking.
- When baking the tart, use a baking sheet with a rim to catch any juices that may leak out.
- Allow the tart to cool completely before slicing and serving.
Conclusion:
Gateau Basque is a delicious and versatile tart that can be enjoyed for breakfast, lunch, or dessert. With its flaky pastry and creamy filling, it is sure to be a hit with everyone who tries it. Whether you choose to make it with a custard or jam filling, this tart is sure to please. So next time you are looking for a special treat, give Gateau Basque a try!
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