This was not only beyond delicious but it was so satisfying to make as the whole process made me feel as if I was a pastry chef. The result was a gorgeous, delicious Cake/Cookie that tasted sublime, loved by all. Thank you David Lebovitz Page 48. I ended up making two of these over three days. The Basque Region spans the South west of France- Biarritz area to the North west of Spain, Santander. We visited those towns over 10 years ago and the cuisine is outstanding, homey and full of pride. I have never seen so many tapas bars, crammed on top of each other in a quarter of the old town, packed with delicious things to eat. David states that this Gateau is a "great source of pride" for the people in the Basque Region. I understand why. Yesterday by sheer coinceidence was an article in The Weekend FT on the region and its obsession with food and Tapas. The journalist Nicholas Lander states "That the revolution that swept through the kitchens of Spain began, so the story goes in the Basque City of San Sebastian" I agree and it starts with this Tart.
If you get a chance bake this and it will be the best therapy ever as well as one of the best Desserts you have probably made. I will be baking this for years. There are no changes to his recipe but a few pointers are to have confidence when rolling out the pastry. You do this between two sheets of clingfilm and ensure they are floured. He also advices the pastry sits in the fridge for 1 hour but I did 90mins. The pastry may break when you are trying to place in the cake tin but " it is very forgiving- just patch and press" and off you go. David also uses sliced blanched almonds which you process to powder. I used ground almond flour as a substitute and it worked great not to mention it was much easier to handle. I bought the Jam from a le pain quotidien as the Morella cherry jam there was great, but make sure you get a good quality cherry jam. I also just used vanilla extract the second time round as opposed to a mix of vanilla and almond extract.
Dough
1 1/2 cups plain flour
1/2 cup ground almond flour- or 1/2 cup sliced blanched almonds then processed to powder
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup unsalted butter- 4oz room temperature
1 large egg
1 egg yolk
1 tsp vanilla extract
1/2 tsp almond extract
Filling
1 cup good quality sour cherry jam- just add a squirt of lemon juice to the bought jam if you cannot get sour- I could not
2 tsp rum
1 tsp brandy
3/4 tsp pernod or ouzo
1 large egg yolk and 1 tsp whole milk
- To make the dough take a food processor with the dough hook and add the flour, almond flour, baking powder, salt salt and sugar and mix. Then add the butter- make sure it is in cubes and mix well.
- Add the egg, egg yolk, vanilla and almond extracts and mix until the dough comes together as above picture.
- Divide dough into two pieces, form discs one slightly larger than the other and wrap in plastic wrap, refrigerate 90mins.
Preheat oven to 350F. Butter the bottom and sides of a 9"round spring form pan, dust with flour and tap out the excess.
-for the filling, in a small bowl mix the cherry jam with the spirits and set aside.
- Take out the larger dough from the fridge, roll out between two sheets of clingfilm that is lightly floured to about 10inches. Peel of the top sheet of plastic and invert into the pan. Press dough gently into the bottom of the pan and also partially up the sides. Do not worry if the dough tears just patch and press.
- Spread the filling over the dough leaving 1 inch border.
- Roll out the second disc of dough to 9 inches. Roll out as above piece and then gently place on top of the jam mixture. Gently enclose the tart and press edges together.
- In a small bowl whisk the yolk and milk and brush liberally over the cake. Take a fork and make markings 5/6 times going bothways over the cake.
- Bake the cake until top is golden brown about 40mins. Let cool for a few mins, then run a knife around the sides to loosed it from the pan. Do not lift the bottom off, until completely cooled.
- Slice and serve with creme fraiche or custard or on its own.
WOW this is a beaut...maybe Josephine's birthday cake!
Posted by: Number one fan Catherine | 01/30/2011 at 05:21 PM
Ab......sol.......utely!
Love Sasha
Posted by: Sasha | 01/31/2011 at 06:37 AM
Number One Fan Catherine made this for me for my Birthday and now I crave it everyday! I'm making it this weekend.
Posted by: Jane | 02/10/2011 at 09:58 PM
I know me too. So glad you liked it. Appreciate your comment
Love Sasha
Posted by: sasha | 02/10/2011 at 10:26 PM