Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Mixing bowls
- Electric mixer
- Plastic wrap
- Pastry bag (optional)
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch tart pan with removable bottom and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the all-purpose flour, almond flour, salt, baking powder, and baking soda.
3. In another mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
4. Add the egg yolks, egg, vanilla extract, and almond extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together.
6. Divide the dough into two equal portions. Flatten each portion into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
7. Roll out one of the dough disks on a lightly floured surface to fit the bottom and sides of the prepared tart pan. Place the dough in the pan and press it into the bottom and sides.
8. Spread the almond filling (see recipe below) evenly over the dough.
9. Roll out the second dough disk on a lightly floured surface to fit the top of the tart. Place the dough on top of the almond filling and press the edges to seal.
10. Use a sharp knife to make a criss-cross pattern on the top of the dough.
11. Bake the gâteau basque for 35-40 minutes or until golden brown.
12. Let the gâteau basque cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Almond Filling:
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon almond extract
1. In a mixing bowl, whisk together the almond flour and granulated sugar.
2. Add the egg, softened butter, and almond extract to the almond flour mixture and mix until well combined.
3. Use a pastry bag (or a spoon) to spread the almond filling evenly over the dough in the prepared tart pan.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Cooking time: 35-40 minutes
Total time: 1 hour and 30 minutes
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
This recipe makes one 9-inch gâteau basque, which serves 8-10 people.
Nutritional information:
Calories per serving: 380
Fat: 22g
Carbohydrates: 39g
Protein: 7g
Sodium: 200mg
Sugar: 22g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add chopped dried fruit (such as apricots or figs) to the almond filling.
- Add a layer of fruit preserves (such as cherry or raspberry) on top of the almond filling before adding the top layer of dough.
- Add a sprinkle of sliced almonds on top of the criss-cross pattern before baking.
Tips and Tricks:
- Chill the dough before rolling it out to make it easier to handle.
- Use a sharp knife to make the criss-cross pattern on the top of the dough.
- Let the gâteau basque cool in the pan for 10 minutes before removing it to prevent it from breaking.
Storage Instructions:
Store the gâteau basque in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the gâteau basque in the oven at 350°F (180°C) for 5-10 minutes or until warmed through.
Presentation Ideas:
Serve the gâteau basque on a cake stand or platter. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh berries or a dollop of whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested Side Dishes:
Serve with a side of fresh fruit or a fruit salad.
Troubleshooting Advice:
- If the dough is too crumbly, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is easier to handle.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the gâteau basque in an airtight container to prevent it from drying out.
Food History:
Gâteau basque is a traditional dessert from the Basque region of France and Spain. It is typically filled with pastry cream or almond filling.
Flavor Profiles:
This gâteau basque has a buttery and nutty flavor with a hint of sweetness.
Serving Suggestions:
Serve the gâteau basque as a dessert or as a sweet snack.
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Region: French