#FirstOnTheFirst: Gâteau Basque
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 10 Tablespoons unsalted butter, softened
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup organic sugar
  • 1 large cage free egg
  • ½ teaspoon vanilla bean paste
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon Himalayan pink salt
  • ¾ teaspoon baking powder
  • ¾ cup Bonne Maman cherry preserves
  • 1 large cage free egg + water for egg wash
Instructions
  1. In the bowl of a stand mixer, cream together the butter and sugars, beating for 3-4 minutes, or until light and fluffy.
  2. Beat in the egg, scraping the sides as needed, for 2-3 minutes.
  3. Mix in the vanilla bean paste.
  4. In a medium bowl, stir together the flour, salt, and baking powder.
  5. With the mixer on medium low, slowly add the flour mixture to the butter mixture in 4 additions.
  6. Mix until just combined.
  7. Divide the dough into 2 equal portions and put each in a gallon Zip-top bag.
  8. Pat out the dough into discs, then use a rolling pin to roll out each disc to about 9 inches.
  9. Place the bags of dough on a flat surface and refrigerate for at least 3 hours.
  10. When ready to bake, preheat oven to 350 degrees. Take out the dough discs and let them sit at room temperature for a few minutes (don't let them get too warm, though!)
  11. Grease and flour a 9"-10" springform pan (or use baking spray). Set aside.
  12. Transfer one of the dough discs to the bottom of the pan.
  13. Spread out the preserves to about 1" from the sides of the dough.
  14. Place the second dough disc over the top and try to seal the sides (some of the preserves may squeeze out a bit).
  15. Beat the egg and some water with a fork for an egg wash. Brush over the top of the gateau.
  16. Traditionally, you can tell a jam gateau by the Basque cross on top, but I wasn't talented enough to pull that off. Run a fork across the top of the dough, then do the same in the opposite direction, making a crosshatch (this design is actually for the French pastry cream version, but it's all good).
  17. Bake for 35-45 minutes, or until the top is golden brown.
  18. Remove to a wire rack and, after 5 minutes, remove from the springform pan to cool completely on the wire rack.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2013/09/01/firstonthefirst-gateau-basque/