Gâteaux Basque

We’ve had a collection of dried fruit building up in our pantry for a while now, but never really gotten around to using it. They were dangerously near the expiry date, so I had to do something about it.

In my collection there was a lot of prunes, and I had a recipe for fruit mince which requires a lot of prunes, so a fruit tart sprang to mind.

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The gâteaux basque is technically meant to have cherry preserves, not fruit mince, but I am a modern person and so I say fie to the old traditions! 😛

Another thing is that the gâteaux is filled with either cherries or pastry cream – I chose both. Because, Taste.

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In France, there’s actually a gâteaux basque museum – somewhere I’ll have to visit if ever I travel there.

I have a new method for separating eggs. It’s like the eggshell method, but instead I use just a single soup spoon; this is much less risky, because the edge of the spoon is less jagged than an eggshell.

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Also, a tip to keep your pastry nice and not too chewy: after greasing your tin and after lining it with pastry, place it in the freezer so that the gluten doesn’t develop as easily.

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And now here’s the recipe:

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Gâteaux Basque

  • Servings: 12
  • Difficulty: medium
  • Print

Recipe from Joe Pastry

Ingredients
1 cup pastry cream

1 cup cherry preserves

Pastry
2 cups plain flour
3/4 tsp baking powder
1/2 tsp salt
140g butter
1/4 cup brown sugar
1/4 cup white sugar
1 egg, room temperature
1 tsp vanilla

Method
Grease an 8 inch cake tin and then place tin in the freezer.
Whisk flour, baking powder and salt.
Cream the butter and sugar, and then add the egg and vanilla, mixing until fully incorporated.
Gently mix in the dry ingredients.
Roll the dough into two balls and then roll them with a pin to 10 inches each.
Refrigerate the dough for at least three hours.
Prepare the pastry cream.
Remove the dough from the fridge, and preheat the oven to 175°C.
When the dough is sufficiently pliable, line the tin with one dough circle.
If using preserves, spread the preserve before dolloping on pastry cream – leave a 1 inch margin.
If using fruit mince, dollop on the pastry cream first – leave a 1 inch margin.
Moisten the margin and then carefully lay on the second dough circle.
Press the edges to seal and then place in the freezer for 30 minutes.
Paint on an egg wash with egg and water and decorate with a knife.
Bake for 40 – 45 minutes.
Cool in the pan on a wire rack for 5 minutes.
Run a knife around the edge to loosen and then turn out.

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