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Gateau Basque

Recipe photo courtesy of Yossy Arefi

Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that is traditionally filled with either pastry cream or black cherry jam. Martha's recipe combines the best of both worlds and calls for pastry cream and brandy-soaked cherries. She made this recipe on "Martha Bakes" episode 710.

Yield

Ingredients

For the pastry cream

For the cake

Directions

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6
  • mouna-mna
    13 JAN, 2018
    I love baking gateau basque, because we can fill them with whatever strikes our fancy : raspberry jam with a touch of almond for instance, or my very favourite : hazelnut custard. Since I'm not a huge fan of the traditional black cherries jam filling, I've decided to give this recipe a try. The custard was actually very fine : I've replaced the brandy with some bitter almond extract, I've also used a low fat heavy cream instead of milk and butter to obtain a lighter result. Indeed, it's useless to mix butter and milk when you can use heavy cream and obtain a smoother custard. However, Martha's pate brisee is NOT the crust for this dessert,... not at all! It doesn't taste at all like a genuine gateau basque crust. In a gateau basque the crust mustn't be neglected, for it makes the difference between a gateau basque and any other regular pie. So I'll try it again, this time using my own gateau basque crust recipe : 1 egg + 1 egg yolk, 1 1/2 tbsp baking soda, 1/2 cup room temperature butter, 1 1/2 all purpose flour, 3/4 cup granulated sugar, a pinch of salt. Blend butter and sugar till smooth, add salt and egg + egg yolk, and mix well. Then add flour and baking soda, mix till it just forms a dough and be careful to not overwork it. Then store in the fridge for one hour before using it. Anyway, it's still a nice alternative to the traditional gateau basque. I'll definitely try it again with those adjustments.
    Reply
  • dbutterfleeaol
    8 DEC, 2016
    Martha is such a great cook, and an expert teacher. She makes it easy to replicate her recipes. However, some of her recipes are too sugary and fatty to eat but on rare occasion. Her shows are sponsored by the sugar and dairy industry, and this is reflected in some of her over the top recipes using butter and sugar.
    Reply
    • erhkeizer
      16 DEC, 2017
      Do you realize there's hardly more butter in this than in any pie? And do you understand the difference between being "sponsored by the sugar and dairy industry" and having advertisers like the Milk Board? Apparently not. How exactly would you propose to make traditional recipes that rely on butter, if not with butter? If she used soy "butter," she'd be "sponsored by the soy industry," right?
    • tinybanquetgma
      11 DEC, 2016
      Did you try the recipe? If not you have no good reason to review it. There is no reason whatsoever those of us who generally watch what we eat shouldn't have a special dessert now and then, and there is no suggestion whatsoever in the recipe that this is meant to be part of anyone's daily diet. If you want recipes suitable for a particular diet, such as a weight loss diet or a low sugar diet, look for recipes designated as suitable for those.
      • MS10988074
        15 DEC, 2016
        Exactly!! Perfect response.

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