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Gâteau Basque

#FirstOnTheFirst: Gâteau Basque

lightly adapted from Dorie Greenspan
Prep Time 3 hrs 15 mins
Cook Time 45 mins
Total Time 4 hrs
Course Dessert
Servings 8


  • 10 Tablespoons unsalted butter softened
  • 1/4 cup light brown sugar lightly packed
  • 1/4 cup organic sugar
  • 1 large cage free egg
  • 1/2 teaspoon vanilla bean paste
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon Himalayan pink salt
  • 3/4 teaspoon baking powder
  • 3/4 cup Bonne Maman cherry preserves
  • 1 large cage free egg + water for egg wash


  • In the bowl of a stand mixer, cream together the butter and sugars, beating for 3-4 minutes, or until light and fluffy.
  • Beat in the egg, scraping the sides as needed, for 2-3 minutes.
  • Mix in the vanilla bean paste.
  • In a medium bowl, stir together the flour, salt, and baking powder.
  • With the mixer on medium low, slowly add the flour mixture to the butter mixture in 4 additions.
  • Mix until just combined.
  • Divide the dough into 2 equal portions and put each in a gallon Zip-top bag.
  • Pat out the dough into discs, then use a rolling pin to roll out each disc to about 9 inches.
  • Place the bags of dough on a flat surface and refrigerate for at least 3 hours.
  • 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!)
  • Grease and flour a 9"-10" springform pan (or use baking spray). Set aside.
  • Transfer one of the dough discs to the bottom of the pan.
  • Spread out the preserves to about 1" from the sides of the dough.
  • Place the second dough disc over the top and try to seal the sides (some of the preserves may squeeze out a bit).
  • Beat the egg and some water with a fork for an egg wash. Brush over the top of the gateau.
  • 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).
  • Bake for 35-45 minutes, or until the top is golden brown.
  • Remove to a wire rack and, after 5 minutes, remove from the springform pan to cool completely on the wire rack.