Gateau Basque Recipes

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.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 13

Bixente Marichular, founder of the Musée du Gâteau Basque in Sare, France, says the pastry is part of Basque patrimony: Every family has a recipe, and every family thinks theirs is the best. This version, made with ingredients from an American supermarket, follows the tradition of sandwiching two rounds of rolled-out dough with jam. In the Pays Basque, where the filling is sometimes pastry cream, the jam is usually local black cherry. Once baked, the texture of the "cake" - never mind that it's about as much cake as Boston cream pie is pie - is a mix of crumbly, tender and chewy. Since gâteau Basque is a casual treat, eating it with your fingers is allowed.

Recipe From cooking.nytimes.com

Provided by Dorie Greenspan

Categories     snack, cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard, use recipe #405945, or jam filling. It's not overly sweet and can be enjoyed any time of day. It's very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It's best to serve the cream-filled cake the day it is made.

Recipe From food.com

Provided by blucoat

Categories     Tarts

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11