Gateaux Basque with pistachio and cherry

A traditional French dessert made in the Northern Basque region, typically filled with cherry jam. This version adds pistachio paste to the crème patisserie filling, the perfect accompaniment to the flaky pastry.

• serves

  6-8

• prep

  20 minutes

• cook

  1 hour

• difficulty

  Mid

Ingredients

• 200 g unsalted butter
• 150 g caster sugar
• 250 g plain flour
• 50 g almond meal
• ¼ tsp salt
• 1 tsp baking powder
• 150 g cherry jam
• 1 egg, lightly beaten

Pistachio crème patisserie

• 375 ml (1½ cups) milk
• 50 g pistachio paste
• 4 egg yolks
• 70 g caster sugar
• 40 g cornflour

Chilling time: 2 hours 20 min

Standing time: 1 hour

Instructions

1. For the pastry, place the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat until well combined and slightly aerated. Add the flour, almond meal, sugar and baking powder and mix to combine. Remove the dough for the mixer and divide in half. Wrap each half in plastic wrap and refrigerate for at least 2 hours.
   
2. Meanwhile, for the pistachio crème patisserie, place the milk and pistachio paste in a saucepan and bring to the boil. Place the egg yolks, sugar and cornflour in a large bowl and whisk well to combine. Once the milk is boiling, whisk into the yolk mixture until well combined. Return the mixture to the same pan and whisk continuously over medium heat for 3 – 4 minutes or until smooth and thick. Remove from the heat, place into a bowl, cover closely with a piece of baking paper and set aside.
   
3. Preheat the oven to 160˚C. Grease and line the base of a 20 cm cake tin with baking paper.
   
4. Roll out half of the pastry on a lightly floured work surface into a about round about 5mm thick and large enough to cover the base and sides of the lined tin with the edges overhanging. Place into the tin and press into the side. Spread the base with cherry jam, then spoon the pistachio crème patisserie over the top and smooth down.
   
5. Roll out the second half of the pastry until about 5 mm thick and wide enough to cover the top. Lightly press the edges to join the pastry together, then refrigerate for 20 minutes.
   
6. Lightly brush the top of the gateau with the lightly beaten egg and use a fork to create a pattern on the top if desired. Bake for 45 minutes or until the pastry is golden. Stand at room temperature for at least 1 hour before serving.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

From Normandy to the Spanish border, follow Guillaume Brahimi along the French Atlantic at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.