Classic Gâteaux Basque

Name: Classic Gâteaux Basque
Yield: Makes 1 tart (serves 8-10)
Cuisine: French
Ingredients: 80 g (3 oz) whole eggs (about 1-2 eggs); ½ vanilla pod (bean) split lengthways; grated zest of ½ lemon; ¼ vanilla pod (bean) split lengthways; 200 g (7 oz/scant 1 cup) unsalted butter; 60 g (2 oz) egg yolks (about 3 eggs); 20 ml (¾ fl oz/4 tsp) dark rum; 75 g (2¾ oz/⅓ cup) caster (superfine) sugar; 60 g (2 oz/scant ½ cup) plain (all-purpose) flour sifted; 1.5 g (a pinch) salt; 180 g (6 oz/¾ cup) caster (superfine) sugar; 50 ml (2 fl oz/scant ¼ cup) double (heavy) cream; 250 ml (8½ fl oz/generous 1 cup) full-fat milk; egg wash to glaze; 250 g (9 oz/1¾ cups) plain (all-purpose) flour sifted; 2.5 g (½ tsp) baking powder; 1 quantity of Armagnac-marinated Prunes; 105 g (3½ oz/scant 1 cup) ground almonds

Preparation info

Makes 1 tart (serves
8-10
)

Difficulty
Medium

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Gâteaux Basque originates from the Basque region in France. I first came across this dish in the kitchens of La Tante Claire. Pierre favoured it filled with marinated prunes d’Agen from his region in southwest France. Other variations include using cherries or apricots. This really was one of Pierre’s favourite dishes.

Ingredients

1 quantity of Armagnac-marinated Prunes
egg wash to glaze

Europe
France
Pie
Mediterranean
Vegetarian

Method

First, make the pastry

Use the ingredients to make the pastry following the creaming method. Wrap the dough in cling film (plastic wrap) and chill for 2-3 hours.

Ingredients

Method

First, make the pastry

Make the basque filling while the pastry is resting