Sunday, May 17, 2020

Gateau Basque

Gateau Basque

Basque Pastry

175 grams of butter (room temperature)
125 grams of sugar
85 grams of ground almonds
Zest of 1/2 lemon
1 egg
225 grams of flour
1 pinch of salt
Seeds of 1 vanilla bean

Place the butter, sugar, and almonds in a bowl. Mix them well. Add the egg, and stir it until combined. Add the flour and salt, and make a smooth dough. Chill it for 1 hour.


1 cup of milk
3 egg yolks
45 grams of sugar
20 grams of all-purpose flour
2 tablespoons of rum (I didn't use it)
150 grams of apricot jam

Mix the egg yolk, sugar, and all-purpose flour. Bring the milk to boil. Add the egg yolk mixture slowly until it is thickened. Simmer the mix.

Divide the dough in half. Flatten into a disc. Use an oven proof mold, and place the dough in the bottom, along with a rim around. Spread around the pastry cream, and in the middle the apricot jam.

Cover this gateau with the remaining dough, and brush it with an egg yolk. With a fork, make some design.

Cook it in a preheat oven at 350F for 30 minutes or until golden brown......ENJOY!!

Remember the Zucchini Tart Scarpaccia I made last week? I made it again, but in a pot. I finished in the oven to melt the parmigiano and it was delicious!! ENJOY!


  1. The tart looks fabulous with two fillings! Still haven't seen any zucchini flowers here anything loaded with parmigiano :-)

  2. Hi my dear! It must be really yummy.I have travelled five times to País Vasco but I have never eaten it. It's time to cook it at home.yours look fantastic! Manu kisses