A gateau basque is a fruit and cream-filled tart from the Basque regions of France and Spain. Although I call it a tart, it’s really more of a cross between a tart and a cake. The gateau basque is made in a similar manner to a typical tart, with a pastry dough that is fitted onto a tart pan. However, the pastry dough contains baking powder. This baking powder puffs up in the oven, giving the tart crust a more cake sponge-like texture. The best part? The tart is filled with both pastry cream and your favorite fruit jam, ensuring layers of fruit, cream, and cake tart in every bite!
Why You Should Make Gateau Basque
Now let’s talk about all the reasons why you should make this gateau basque recipe:
This gateau basque recipe is an accessible intermediate-level recipe for beginner bakers looking to step up their pastry game.
I’m not going to lie—this recipe is one of the more complicated recipes on Hummingbird High. Why? It involves many steps: first you have to make the pastry dough, then the pastry cream, and then assemble and bake the tart. All these different components also need to be chilled along the way.
But despite the recipe containing multiple components, each individual part actually comes together easily. The pastry dough comes together like cookie dough, while the pastry cream is made with a standard recipe worth mastering. And unlike other pie or tart doughs, assembling the pie is a breeze! Although the recipe looks complicated at first glance, all you need to do is press the dough into the pie. There’s no complicated rolling out and weaving (like pie lattices, ugh). Be sure to check out the video tutorials to lead you along the way!
This gateau basque recipe fits easily into your schedule.
I divide this recipe up over two days. On Day 1, I instruct you to make both the pastry dough and the pastry cream. Why? These components need to be chilled before assembling the tart. Take back control of your schedule and make them a day ahead! On Day 2, I instruct you to assemble and bake the tart. This is the kind of recipe time management that I write about in my cookbook to ensure that you’re not in the kitchen making this recipe all day.
But if you want to take it even further, you can also make the different components up to 5 days in advance! And if you don’t mind an all day project, go ahead and make everything in the same day. Like I said—this is a recipe that fits easily into your schedule!
This gateau basque recipe is easily customizable.
In the recipe, I give you lots of options. You can make the pastry dough with almond extract OR vanilla extract. You can make the pastry cream with vanilla beans OR vanilla extract. The best part? You can use whatever jam you like best, customizing your gateau basque with different flavors. Go wild!
Gateau Basque: An Exclusive Recipe for Patreon Supporters
Now that I’ve convinced you to make this gateau basque, I have some potentially bad news. You’ll need to support me on Patreon to access the recipe. Before you click out, please either learn more about why I started a Patreon.
But the TL/DR is this: Patreon supporters of Hummingbird High get exclusive access to extra recipes like these cookies with a basic $1 or $5 subscription. Supporters also have the exclusive ability to choose the recipes I develop for Patreon by participating in a monthly poll. Previous recipes have included:
- Blueberry Scones (Small Batch)
- Yellow Sheet Cake with Chocolate Frosting (Small Batch)
- Cinnamon Rolls (Small Batch)
- Mini American Flag Cake
- No Bake Cheesecake Bars (Small Batch)
- Peach Crumb Bars (Small Batch)
- Pumpkin Snickerdoodles
- Baked Apple Cider Donuts
- Peppermint Bark Oreos
And now, this gateau basque. Hooray!
Why Becoming a Patreon Supporter Helps Me Create Recipes
By becoming a patron of Hummingbird High, you are enabling me to keep developing the baking recipes that you have been using and relying on during these critical times. You’ll also enable me to shift my focus away from pitching to sponsors and working on branded content, and instead spend more time creating recipes and tutorials that are specifically made for you and your needs. You can see examples of this work on these recipe blog posts for Small Batch Brownies, Small Batch Blueberry Muffins, and Small Batch Lemon Poppy Seed Muffins.
I’m hoping that, through Patreon, I can continue to develop more personalized recipes thanks to the generous support of viewers and readers like you. Please learn more by either heading to my Patreon page. If you’re unable to financially support my work right now, don’t worry! I completely understand—it’s a tough time out there for everybody. Check out this blog post about the other ways you can support my work for FREE with nothing more but a few minutes of your time.
Stay safe and healthy, and thank you for your support!
More (Free!) Tart Recipes
- Blueberry Almond Custard Tart
- Cherry Frangipane Tart
- Chocolate Pretzel Tart
- Grapefruit Cream Tart
- Matcha Cream Fruit Tart
- Passion Fruit and Blueberry Cream Tart
- Pistachio Cream Tart
- Rhubarb Panna Cotta Tart
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NO TIME TO BAKE?!
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.