Recipes · Sweet Saturday

Sweet Saturday; Gâteau Basque


This delicious tart is similar to a custard cream. The unusual thing is that it has a layer of jam on the bottom as well as a layer of pastry covering the top.

Ingredients and Method

Almond Pastry

400g plain flour

1 teaspoon of lemon zest image

50g ground almonds

150g caster sugar

1 egg

1 egg yolk

1/4 teaspoon vanilla extract

150g unsalted butter at room temperature

Almond Crème Pâtissière

6 egg yolks

200g caster sugar

60g plain flour

60g ground almonds

1 litre milk

4 vanilla pods


4 tbsp black cherry jam

milk for brushing over the top

  1. Mix together the flour, lemon zest and almonds in a bowl.
  2. In another bowl cream the sugar and butter. Then mix in the eggs until smooth.
  3. A tablespoon at a time add the flour mixture, stirring well. Bring the mixture into a dough and wrap in cling film; leave it in the fridge for at least 30 minutes.
  4. When the dough is chilled roll out two thirds to fit a 25cm loose bottomed tin. Make sure the tin has been well greased before hand and preferably put some greaseproof paper on the bottom so the tart comes away easily. Return the remaining dough and tin to the fridge to keep cool.
  5. Whisk together the egg yolks and sugar until pale. Then stir in the flour and almonds and mix well.
  6. Put the milk in a saucepan and start to heat. As its heating split the vanilla pods and scrape the seeds into the milk. Bring the milk to the boil then immediately strain it over the egg mixture a little at a time, stirring well in between.
  7. Clean the saucepan and then return the egg mixture to it. Stir until smooth and it starts to thicken, then boil for an extra two minutes. Allow it to cool.
  8. Spread the jam of the base of the pastry then add the crème pâtissière over the top.
  9. Roll out the remaining dough and trim it to fit the top of the pie. Brush the milk over the top and bake it in the preheated oven at 180C/350F/Gas4 for 40 minutes or until golden brown.


This must be allowed to cool for at least 30 minutes before serving warm (or longer to serve completely cool) to allow the custard to set – so make sure you add that into your timings. If you try the recipe it would be great if you let me know how it goes!

Lou Messugo

4 thoughts on “Sweet Saturday; Gâteau Basque

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