Gateau Basque Recipe

Combine dry ingredients

In the bowl of a food processor or large mixing bowl, pulse/whisk together the all-purpose flour, granulated sugar and fine sea salt until evenly distributed.

Cut in butter

Add the cold cubed unsalted butter to the flour mixture. Pulse in short bursts (or use a pastry cutter) until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Work quickly to keep butter cold.

Add eggs and bind

Add the egg yolks, whole egg, vanilla bean paste and 1 tablespoon cold water. Pulse or mix just until the dough comes together. If it seems dry, add a little more cold water, 1/2 teaspoon at a time — the dough should hold together when pressed but not be sticky.

Chill and rest

Turn the dough onto a lightly floured surface, press into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chilling firms the butter and prevents shrinkage during baking.

Prepare pan and blind-bake

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) tart pan with a removable bottom. Reserve about one-third of the dough for the top lattice or decoration. Roll the larger portion on a lightly floured surface to a circle about 12 inches (to cover the pan and sides). Gently line the tart pan, pressing into the corners and up the sides. Trim the excess dough flush with the rim. Refrigerate the lined tart shell 15–20 minutes to firm.

Blind-bake the shell

Line the chilled shell with parchment paper and weigh down with pie weights or dried beans. Beat the reserved egg with 1 teaspoon water for egg wash and lightly brush any exposed rim. Bake the shell at 350°F (175°C) for 15 minutes. Remove weights and parchment and bake another 8–12 minutes until the base is set and edges are lightly golden. Allow the shell to cool on a rack. Reduce oven temperature to 325°F (160°C) if you prefer a gentler final bake after filling (optional).

Infuse milk with vanilla

In a medium saucepan, combine the whole milk and the scraped vanilla bean seeds plus the empty pod. Warm over medium heat until just below simmering (small bubbles at the edge). Remove from heat and let sit 10 minutes to infuse; then remove and discard the vanilla pod.

Whisk yolks and sugar

While the milk infuses, whisk together the egg yolks and granulated sugar in a medium bowl until pale and slightly thickened. Whisk in the cornstarch until smooth and no lumps remain.

Temper eggs and thicken

Gradually whisk about 1/3 of the hot milk into the yolk mixture to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to medium heat, whisking constantly until the mixture thickens and comes to a gentle boil — it should look glossy and coat the back of a spoon. Continue to cook and whisk 30–60 seconds more to cook out starch flavor.

Finish pastry cream

Remove from heat and whisk in the unsalted butter and vanilla extract until smooth. Pour the pastry cream into a shallow bowl, press a piece of plastic wrap directly onto the surface to prevent a skin, and chill until fully cold, at least 2 hours.

Cook cherries with sugar

In a small saucepan combine the pitted cherries, granulated sugar and water. Bring to a gentle simmer over medium heat and cook 4–6 minutes until the cherries soften slightly and a glossy syrup forms. Stir in the lemon juice.

Add brandy and cool

Remove the pan from heat and stir in the brandy (or brandied cherries). Allow the cherries and syrup to cool to room temperature. If you prefer a drier brandied cherry, briefly simmer after adding brandy for 1 minute to meld flavors, then cool. Chill until ready to assemble.

Prepare crème fraîche topping

In a small bowl, stir the crème fraîche with the confectioners' sugar until smooth and slightly sweetened; chill until assembly.

Fill the tart

When the pastry cream is fully chilled, give it a quick whisk to loosen. Spoon or pipe the vanilla pastry cream into the cooled tart shell, smoothing the top with an offset spatula to an even layer about 1/2 to 3/4 inch thick. Distribute the house brandied cherries evenly across the top (reserve a few for garnish if desired), allowing some syrup to mingle but not flood the cream.

Top and decorate (traditional option)

Roll out the reserved dough to about 1/8 inch thick and cut strips or a decorative top. Place strips in a lattice pattern or cut a round to cover. Lightly brush with the beaten egg wash and sprinkle turbinado sugar over the rim or lattice if using. Bake at 325°F (160°C) for 10–12 minutes until the pastry topping is golden. Alternatively, you may forgo a final bake and serve with the pastry baked only as shell — both are acceptable variations.

Chill and serve

Allow the assembled tart to rest in the refrigerator at least 1 hour to meld flavors and firm the filling. Serve slices with a dollop (about 1–2 tablespoons) of sweetened crème fraîche and a few reserved brandied cherries on the side.