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

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.