Name: Classic Gateau Basque
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 cups (250g) all-purpose flour; 1 cup (200g) granulated sugar; 1/2 tsp salt; 1 tsp baking powder; 10 tbsp (140g) unsalted butter, cold and cubed; 2 large eggs; 1 tsp vanilla extract; 1/2 cup (120ml) whole milk; 1 cup (250g) pastry cream (homemade or store-bought); 1/4 cup cherry jam (optional, traditional for Basque cherry filling); Egg wash: 1 egg yolk + 1 tbsp milk

Classic Gateau Basque

FrozenMint3845

Gateau Basque is a classic dessert from the Basque region of France, celebrated for its tender, buttery crust and luscious pastry cream filling. Sometimes, a layer of cherry jam adds a sweet-tart surprise, contrasting beautifully with the rich vanilla custard. The dough, similar to a sweet shortcrust, bakes up golden and fragrant, encasing the creamy center. Traditionally enjoyed with coffee or tea, this elegant cake is perfect for sharing at gatherings or as a special treat. Its cross-hatched top and rustic charm make it both a visual and culinary delight, easily adaptable for home bakers.

Ingredients

Instructions

In a large bowl, whisk together flour, sugar, salt, and baking powder.
Add cold, cubed butter and rub into the flour mixture with your fingertips until it resembles coarse crumbs.
In a small bowl, beat 2 eggs with vanilla extract and milk. Add wet ingredients to the flour-butter mixture and mix until a soft dough forms. Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) tart pan.
Roll out one dough disc to fit the bottom and sides of the pan. Press gently into place.
Spread pastry cream evenly over the crust. If using, dollop cherry jam on top and swirl lightly.
Roll out the second dough disc and lay it over the filling. Trim edges and press to seal. Brush the top with egg wash.
Use a fork to create a crosshatch pattern on top.
Bake for 35–40 minutes, or until golden brown. Cool completely before slicing.