Gâteau Basque with Sour Cherry & Almonds

Gâteau Basque with Sour Cherry & Almonds

To make 1 (11-inch tart), serves 12

For the Sour Cherry Filling:
  • 2 quarts sour cherries
  • 2 cups sugar, preferably raw (Turbinado)
For the Cake:
  • 375 grams all-purpose flour (13 ounces, about 3 cups)
  • 75 grams (2½ grams, about 1 cup) almond flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons fine sea salt
  • 320 grams (11 ounces) unsalted butter (preferably high fat such as Kerry Gold or Plugra), softened
  • 225 grams granulated sugar (1 cup plus 2 tablespoons)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla (or vanilla mixed with dark rum)
For the Sour Cherry Filling:

    Wash and drain the cherries, picking out and discarding any damaged fruits. Combine cherries and sugar in a medium pot with a splash of water. Bring to the boil and then reduce heat to a simmer, stirring occasionally. Simmer 10 minutes or until the fruits have given off their juices. Skim the fruits from the liquid, draining the juices well back into the pot, and reserve. Cool cherries to room temperature and pit each cherry.

    Boil the liquid remaining in the pot until quite thick and bubbles appear all over the surface, stirring often so the mixture doesn’t stick and burn, about 10 minutes. Add the pitted cherries back into the pot and stir to combine well. Chill until ready to assemble.


    For the Cake:

    In a bowl, whisk together the dry ingredients: flour, almond flour, baking powder, and salt. Cream the butter and sugar until light and fluffy, scraping down the sides of the mixer once or twice and then beat in the eggs and the vanilla. Add half the flour mix, beat briefly to combine. Add the remaining half and beat again briefly to combine. Scrape the dough from the mixer and place in a heavy zipper lock freezer bag. Press to flatten the dough and refrigerate until firm, about 1 hour.

    Assembly:

    Pastry Dough
    Sour Cherry Filling (about 1 quart)
    1 large egg plus 1 egg mixed with 1 yolk and 1 teaspoon water (for egg wash)

    • Preheat the oven to 350F.

    Divide the chilled but malleable dough in half, with one half slightly larger. Roll out the larger half to a thick round about 14-inches in diameter. The dough will be sticky so dust the board and rolling pin generously with flour. Cover and refrigerate. Roll out the smaller half to a thick round about 12-inches in diameter. Cover and refrigerate.

    Lay the larger half into an 11-inch French fluted tart pan and press so the dough fits tightly against the bottom and sides. Trim off excess dough from the edges.

    Drain the cherries in a colander to remove excess liquid. Spoon cherries evenly over the dough. Cover with the dough circle pressing firmly against the edges to seal. Brush with the egg wash and then use the tines of a fork to scrape a design in the top in one direction and then crosswise in the other direction.

    Place the Gâteau on a baking pan to contain any drips. Bake 30 minutes on the lower oven rack and then turn back to front and move to the upper oven rack. Bake 15 to 20 minutes longer or until evenly browned on top. Remove from the oven and cool before cutting into serving portions. Store covered and refrigerated up to 5 days. Bring to room temperature before serving.

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