How to Make Gâteau Basque: A Slice of the Basque Country in Your Kitchen

Gâteau Basque, a rustic yet elegant tart hailing from the Basque Country, is a treat that will transport you straight to the sun-kissed hills of France and Spain. With a buttery, crumbly crust enveloping a sweet filling, it’s a delightful dessert that’s sure to impress your family and friends. In this guide, we’ll journey together to create this iconic dessert, capturing the authentic flavors and techniques that make Gâteau Basque so special.

What is Gâteau Basque?

This traditional cake, pronounced “gah-toh bask,” is more than just a dessert; it’s a symbol of Basque identity and heritage. Two schools of thought exist regarding the filling: one embraces a rich, almond cream while the other favors a vibrant black cherry filling.

Whether you’re drawn to the nutty elegance of almond cream or the sweet-tart allure of black cherries, Gâteau Basque offers a culinary adventure for every palate.

Ingredients You’ll Need

For the pastry:

• 2 1/2 cups (310g) all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tablespoon cold water
• 1 teaspoon vanilla extract

For the almond cream filling:

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (100g) almond flour

For the black cherry filling:

• 1 (14-ounce) can black cherries in heavy syrup
• 1/4 cup (30g) cornstarch
• 1 tablespoon lemon juice

Essential Tools

• Measuring cups and spoons
• Mixing bowls
• Electric mixer (optional, but helpful)
• Rolling pin
• 9-inch tart pan with removable bottom
• Parchment paper
• Fork
• Pastry brush (optional)

Let’s Bake!

Making the Pastry

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.

2. Cream butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the mixture, creating a tender crumb.

3. Add eggs: Beat in the egg and egg yolk one at a time, ensuring each is fully incorporated before adding the next.

4. Vanilla and water: Stir in the vanilla extract and cold water.

5. Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop gluten and make the pastry tough.

6. Chill the dough: Divide the dough into two equal portions, shape each into a disc, and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour, or even overnight. Chilling allows the gluten to relax, preventing shrinkage during baking and promoting a flakier texture.

Preparing the Filling

Almond Cream Filling:

1. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

2. Beat in the eggs one at a time, followed by the vanilla extract.

3. Gently fold in the almond flour until just combined. Avoid overmixing, as this can make the filling dense.

Black Cherry Filling:

1. Drain the cherries, reserving the syrup. In a small saucepan, whisk together 1/4 cup of the reserved cherry syrup and the cornstarch until smooth.

2. Add the remaining syrup and lemon juice to the saucepan. Bring the mixture to a simmer over medium heat, stirring constantly, until thickened.

3. Gently fold in the drained cherries. Set aside to cool.

Assembling the Gâteau Basque

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.

2. Roll out the dough: On a lightly floured surface, roll out one portion of the chilled dough into a circle slightly larger than your tart pan.

3. Line the pan: Carefully transfer the rolled-out dough to the prepared pan, gently pressing it into the bottom and sides. Trim any excess dough hanging over the edges.

4. Add the filling: Spread your chosen filling evenly over the bottom crust.

5. Create the top crust: Roll out the remaining dough into another circle. Carefully place it over the filling.

6. Seal and decorate: Crimp the edges of the top and bottom crusts together to seal. Cut a small vent in the center of the top crust to allow steam to escape. For a traditional Basque touch, create a decorative pattern on the top crust using a fork.

7. Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is set. If the edges of the crust begin to brown too quickly, you can cover them loosely with foil.

8. Cool and serve: Let the Gâteau Basque cool completely in the pan before slicing and serving.

Tips for a Perfect Gâteau Basque

• For an extra flaky crust, use cold ingredients and avoid overworking the dough.
• If you don’t have a tart pan, you can bake the Gâteau Basque in a 9-inch springform pan.
• Feel free to get creative with the decorations on top! You can use cookie cutters to cut out shapes from the dough, or create a lattice design.
• Gâteau Basque can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

FAQs

What can I substitute for almond flour?

If you don’t have almond flour on hand, you can try substituting finely ground blanched almonds. However, keep in mind that the texture of the filling may be slightly different.

Can I freeze Gâteau Basque?

Yes, you can freeze the baked tart. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

My crust is cracking when I roll it out. What should I do?

This usually means the dough is too cold. Let it sit at room temperature for a few minutes to soften slightly before continuing to roll.

Whole Gâteau Basque

Slice of Gâteau Basque

A Taste of Tradition

Baking Gâteau Basque is more than just following a recipe; it’s about connecting with a rich culinary history and sharing a taste of the Basque Country with your loved ones. So gather your ingredients, put on your apron, and embark on this delicious baking adventure.

Don’t forget to share your Gâteau Basque creations with us! We’d love to see your culinary masterpieces.