We dove into desserts this week for French Fridays with Dorie, gateau basque page 470. Dorie describes this as a double-crusted tart in which the crust is like butter cookies. The filling is traditionally pastry cream or thick cherry jam. I had an abundance of strawberry jam so that is what I used.
I was worried that I did not fit the dough in correctly and I put my jam closer to the edge than the recipe called for but it all worked out. This cake is quite forgiving.
I allowed the gateau to cool to room temperature before slicing. It came out perfect and was delicious. This recipe reminded my husband of his German grandmother’s cookies, it was missing raisins he said. I scored some points for memories. I look forward to adding this recipe to my repertoire.
When I am not cooking, I am chasing after our new puppy Hope.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. You can see how other members of this group did here.