Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground walnuts
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup milk
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Mixing bowls
- Electric mixer
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the tart pan with butter and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, ground walnuts, salt, baking powder, and baking soda.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the egg yolks and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until a dough forms.
6. Divide the dough into two equal portions. Roll out one portion of the dough on a floured surface to fit the bottom of the tart pan.
7. Place the rolled-out dough in the prepared tart pan and press it down to fit the bottom and sides of the pan.
8. Spread the walnut filling over the dough in the tart pan.
9. Roll out the second portion of the dough on a floured surface to fit the top of the tart pan.
10. Place the rolled-out dough on top of the walnut filling and press down the edges to seal.
11. Bake the gâteau basque for 35-40 minutes or until golden brown.
12. Remove the gâteau basque from the oven and let it cool in the pan for 10 minutes.
13. Remove the gâteau basque from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 300
Fat: 18g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 100mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 14g
Protein: 4g
Substitutions for ingredients:
- Ground almonds can be used instead of ground walnuts.
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe.
- Soy milk or almond milk can be used instead of milk for a dairy-free version.
Variations:
- Add a teaspoon of cinnamon to the dough for a spiced version.
- Substitute the walnut filling with a fruit jam or chocolate ganache for a different flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Don't overwork the dough, or it will become tough.
- Chill the dough for 30 minutes before rolling it out for easier handling.
Storage instructions:
Store the gâteau basque in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the gâteau basque in the oven at 350°F for 5-10 minutes before serving.
Presentation ideas:
Dust the gâteau basque with powdered sugar before serving.
Garnishes:
Top the gâteau basque with whipped cream or fresh berries.
Pairings:
Serve the gâteau basque with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad would be a good accompaniment to the gâteau basque.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is no longer sticky.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before handling food.
Food history:
Gâteau Basque is a traditional French dessert that originated in the Basque region of France. It is a buttery cake filled with pastry cream or fruit jam.
Flavor profiles:
The gâteau basque has a buttery and nutty flavor with a slightly sweet filling.
Serving suggestions:
Slice the gâteau basque into wedges and serve with a dollop of whipped cream or fresh berries.
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Region: French