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Basque Cherry and Custard Tart

Gâteau Basque is a traditional dessert from the Basque region of France, blending elements of a tart, pie, and cookie into a rich, buttery pastry filled with either pastry cream or cherry jam. This version combines both fillings, creating a delightful contrast between the smooth, vanilla-infused custard and the bright, fruity jam. The dough, enriched with almond flour, lends a tender yet crisp texture, while a decorative crosshatch pattern on the golden-brown surface adds a rustic elegance. Perfect for afternoon tea or a special occasion, this tart embodies the warmth and culinary heritage of the Basque country. Serve it at room temperature for the best flavor and texture, and pair it with a glass of dessert wine or a strong espresso for a truly indulgent experience.

Dessert | Basque | Vegetarian | Tart | Cake Pan | Mixing Bowl | Oven | Stand Mixer | Whisk | Wire Rack | All-Purpose Flour | Almond Flour | Cherry | Egg | Baking | Layering | Rolling | Whipping | Festive | Make-Ahead
Time to complete

Prep

30min

Cook

45min

Wait

3h

Total

4h 15min

Ingredients (Makes 8 servings)

Pastry Dough

  • 8.8 ounces (250g) all-purpose flour
  • 1.7 ounces (50g) almond flour
  • 1 teaspoon (4g) baking powder
  • ¾ teaspoon Diamond Crystal kosher salt (use half as much if using table salt)
  • 7.4 ounces (210g) unsalted butter, softened to about 65°F (18°C), plus more for greasing
  • 5.2 ounces (150g) granulated sugar
  • 1 large egg (50g), slightly cooler than room temperature

Filling

  • 8 ounces (225g) vanilla pastry cream
  • ½ tablespoon (7ml) rum, optional
  • ¼ teaspoon pure almond extract
  • 3 ounces (85g) black or other cherry jam, spread, or preserves

Egg Wash

  • 1 large egg
  • 1 large egg yolk (15g)
  • 1 tablespoon (15ml) heavy cream
  • ⅛ teaspoon Diamond Crystal kosher salt (use half as much if using table salt)
Nutrition Information (per 100g)
  • Calories: 340
  • Fat: 18
  • Protein: 5
  • Carbohydrates: 40
  • Fiber: 2
Directions

Prepare the Dough

  • 1. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt until thoroughly combined. Set aside.
  • 2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, add the egg, and mix until fully incorporated, about 1 minute.
  • 3. Gradually add the flour mixture in two additions, mixing on low speed until just combined. Scrape down the bowl as needed.
  • 4. Transfer dough to a lightly floured surface and bring it together into a smooth ball. Divide into two equal portions, shape into disks, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or up to 1 day.

Prepare the Filling

  • 5. In a medium bowl, whisk together pastry cream, rum (if using), and almond extract until smooth. Set aside.

Prepare the Egg Wash

  • 6. In a small bowl, whisk together the egg, egg yolk, heavy cream, and salt until homogeneous. Set aside.

Assemble the Tart

  • 7. Preheat oven to 350°F (180°C). Grease an 8-inch cake pan with butter.
  • 8. Roll out one dough disk on a lightly floured surface to a 9-inch circle, about ¼-inch thick. Transfer to the prepared cake pan, pressing gently into the corners and up the sides.
  • 9. Spread cherry jam evenly over the dough, leaving a ½-inch border. Top with pastry cream, smoothing it into an even layer.
  • 10. Roll out the second dough disk to an 8.5-inch circle, about ¼-inch thick. Place over the filling, tucking the edges in and sealing them by pressing firmly.
  • 11. Brush the top with egg wash and use a fork to create a decorative pattern.

Bake and Serve

  • 12. Bake until golden brown and puffed, about 45 minutes. Cool completely in the pan on a wire rack, about 2 hours.
  • 13. Run a knife along the edges to loosen, invert onto a wire rack, then place right side up on a serving platter. Slice and serve.
Cookix's Secrets

Alternative Fillings

  • Try apricot or raspberry jam instead of cherry for a different fruit profile.

Alternative Proteins

  • For a dairy-free version, use coconut-based pastry cream and plant-based butter substitutes.

Bold Flavor Enhancements

  • Incorporate a splash of brandy or orange liqueur into the pastry cream for added depth.

Decorative Finish

  • Use a fork or a knife to create a traditional Basque crosshatch pattern on the surface before baking.

Dough Handling

  • Keep the dough cold to prevent it from becoming too sticky. If it softens too much, refrigerate briefly before rolling.

Healthier Version

  • Substitute whole wheat flour for part of the all-purpose flour and reduce sugar slightly for a less sweet version.

Seasonal Tweaks

  • Add citrus zest to the dough for a bright, aromatic twist.

Serving

  • For the best texture, serve at room temperature. The flavors develop beautifully after resting.