Cinnamon Orange Gateau Basque
with a tart apricot orange compote
When I was working on this recipe a couple of weeks ago, I couldn’t wait to share it with you. I had so many introduction ideas—I was snacking on gateau basque morning, noon, and night so it was always on my mind. But then we took a little anniversary trip to NYC (where I ate a million baked goods, all of which I will tell you about) and I’ve been sick ever since we got home. Mustering up the energy to do anything has been challenging, which is why I’ve found myself putting the finishing touches on this newsletter approximately one hour before it’s scheduled to go out. Should I have finished this newsletter a couple of weeks ago when I was working on the recipe and everything was fresh in my head—probably. But you live and you learn.
Not to be overshadowed by my lack of discipline, this gateau basque is one of the tastiest treats I’ve made in recent weeks. A creamy, subtle, cinnamon orange pastry cream is enrobed in a crumbly almond crust, baked, and then dusted with powdered sugar and served with bright, lip-puckering apricot and orange compote. Let’s dig in!
what is a gateau basque
The term gateau basque means “cake of the house” in its traditional Basque language and that’s exactly what it is. The gateau basque is probably the most traditional and well-known dessert of the region—a crumbly tart crust filled with either pastry cream or jam. It’s simple and rustic and very Basque in nature.
I used a recipe from Marti Buckley’s Basque Country cookbook as my jumping off point. Marti Buckley is an American chef who has been living and cooking in the Basque region for over 10 years, so her book is a bit of a primer on Basque cooking. The recipes are simple and very reflective of the land and culture, the photos are stunning, and I go back to it time and time again.
a few notes on this gateau basque recipe
While each of the components are very simple, everything does need some chilling time so I recommend splitting this recipe into two days (which I’ve made notes of within the recipe).
On Day 1, you can make your pastry cream, tart dough, and compote and then let everything chill overnight. Then on Day 2, you simply roll out the tart dough, fill, bake, and serve.
The beauty of a gateau basque is that it lasts for a long time—stored in the fridge, you can snack on it for days.
Cinnamon Orange Gateau Basque with Apricot Orange Compote
makes one 9” tart
Ingredients:
for the cinnamon orange pastry cream:
1 1/2 cup (340 g) whole milk
1/2 cup (112 g) heavy cream
1 cinnamon stick
Peel of 1/2 of an orange
1/2 cup (100 g) granulated sugar
1/3 cup (37 g) cornstarch
1/4 tsp kosher salt
4 egg yolks
1 tbsp unsalted butter
for the crust (adapted from Basque Country by Marti Buckley)
1 cup (200 g) granulated sugar
3/4 cup + 2 tbsp (200 g) unsalted butter, at room temperature
Zest from one orange
1 egg
2 egg yolks
2 1/2 cups (310 g) all purpose flour
1 1/4 cup (125 g) almond meal
1 tsp baking powder
1/2 tsp kosher salt
for the apricot orange compote:
4 apricots
1 orange
1 tbsp granulated sugar
Procedure:
DAY 1
to make the pastry cream:
Combine whole milk, heavy cream, cinnamon stick, and orange peel in a medium saucepan. Bring to a simmer over medium heat and then remove from the heat and cover immediately. Let steep for 30 minutes and then strain out the cinnamon stick and orange peel. Return milk and cream to the saucepan and bring back to a simmer.
While the milk is heating, combine sugar and cornstarch in a large, heatproof bowl and whisk to break up any clumps. Add the salt and egg yolks and whisk again to form a smooth paste.
While whisking continually, carefully stream the hot milk into the bowl with the sugar and egg yolks. When everything is combined, transfer the mixture back to the heat and cook, stirring consistently, until the mixture thickens and begins to boil.
Pour the custard through a sieve and into a clean bowl, and then whisk in the butter until smooth. Place a piece of plastic wrap directly on the surface of the custard and let chill overnight.
to make the crust:
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, butter, and orange zest. Cream until smooth and fluffy, and no clumps remain.
Add the egg and egg yolks and continue mixing until homogenized. Add the flour, almond meal, baking powder and salt, and continue mixing on medium-low speed, scraping down the sides frequently, until all of the dry ingredients have been worked in and a dough begins to form.
Transfer the dough onto a clean, lightly floured work surface and divide into two portions—one slightly larger than the other. (The entire dough weight should be 970 grams, so one portion of dough should be 450 grams and the other is 520 grams.)
Wrap each disc in plastic wrap and chill overnight.
to make the compote:
Remove the pits from the apricots and dice into cubes. Place in a medium saucepan.
Remove the peel from the orange and dice the flesh into cubes. Add to the pot with the apricot, along with the sugar.
Bring to simmer and cook for 20-25 minutes, until fruit is broken down and syrupy. Let cool completely.
DAY 2
assembly and baking:
Preheat the oven to 350° F.
Remove the crust and the pastry cream from the refrigerator and let come to room temperature.
Unwrap the larger disc of dough and place it on a lightly-floured work surface. Roll into a circle slightly larger than a 9” tart pan and then transfer it to the tart pan. Press the crust into the bottom and up the sides of the pan and then trim the edges.
Roll the other disc into a 9” circle and set aside.
Place the pastry cream into the dough-lined tart pan and smooth into an even layer, then top with the remaining dough. Press the edges to seal and trim any overhang.
Gently score the surface of the tart with a sharp knife if desired.
Bake for 30-35 minutes, until the crust is deeply golden.
Let the tart cool for about 30 minutes, so that the filling can set up, and then dust the top with powdered sugar. Slice and serve with the apricot and orange compote.
