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Gateaux Basque｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

(A) soft flour : 200g
(A) baking powder : 4g
(A) Beet sugar : 60g
(A) salt : 1 teaspoon
(A) Egg : 1 piece
(A) Unsalted butter : 100g
ジャム(クランベリー) : 160〜250g
卵黄 : 適量

Time required

60minutes

Procedure

1) make the dough 01:55
Sprinkle the flour from (A) into the food processor in order, then add the eggs and butter and mix for a long time.
Remove from the food processor, roll into a bowl, and chill in the refrigerator for 1 hour.
2) make the dough bottom 03:25
Sprinkle flour (not listed) on the table.
Divide the dough into two, large and medium, and make the bottom of the dough with the large dough.
Lightly tap the dough with your hands, dust with flour and roll out with a rolling pin.
Stick the stretched dough on the bottom and sides of the mold, and cut off the top with a rolling pin.
3) put jam 06:08
Add jam to 2 and smooth the surface.
4) 生地蓋を作る 06:46
Make a dough lid in the same way as the bottom of the dough with medium dough.
Cover 3 with the dough lid.
Brush the surface with water-soluble egg yolk and use a fork to make a Basque pattern.
5) 焼く 08:30
170度で40分焼く。
1時間おいて余熱とれば完成。

Point

・The amount is for an 18cm tart.
・Although it is customary to use black cherries locally, this recipe uses jam made with whole cranberries.
・If the dough has enough room, it will stretch even better if you let it rest for a day.
・Originally use powdered sugar. Sugar may remain in the mouth when baked, so it is best to grind the sugar finely.
・Because there is a lot of butter, if it becomes difficult to handle, use flour.
・Use a fork to make a diagonal grid pattern on the surface of the dough lid. This is called Basque design.
・If you add too much jam, the jam may burst out when baking, so be careful.
・Does not include the time for resting the dough or the time for residual heat.
・If you have leftover dough, you can bake it as cookies.
・It goes well with Spanish Basque rosé wine.