Tarte Basque

Background and History

The Tarte Basque, a delightful pastry dessert, hails from the Basque Country, straddling the borders of France and Spain. Known as "Etxeko biskotxa" in Basque, this cake holds a special place in the culinary heritage of the region. Traditionally, it comes filled either with black cherry jam or a luscious pastry cream. Back in the 18th century, the dessert was commonly prepared as a simple biscuit but evolved over time into the beloved custard-filled tart we recognize today.

Ingredients

• Butter - 200g, unsalted
• Sugar - 150g
• Eggs - 4, free-range
• Vanilla Extract - 1 teaspoon
• All-purpose Flour - 300g
• Salt - a pinch
• Milk - 500ml, whole
• Cornstarch - 40g
• Black Cherry Jam - optional, for filling

Preparation

Step 1: Making the Dough

Begin by creaming the butter and sugar together in a mixing bowl until light and fluffy. Add two eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and a pinch of salt. Gradually mix in the flour to form a soft dough. Wrap the dough in cling film and refrigerate for at least an hour.

Step 2: Preparing the Pastry Cream

Heat the milk in a saucepan over medium heat until it just begins to boil. Meanwhile, whisk together the remaining eggs, sugar, and cornstarch in a bowl until smooth. Slowly pour the hot milk into the egg mixture while whisking to temper the eggs. Return the mixture to the saucepan and continue to cook over low heat, stirring continuously, until the cream thickens. Remove from heat, cover with cling film directly on the surface to prevent a skin from forming, and let it cool completely.

Step 3: Assembling the Tarte

Preheat your oven to 180°C. Divide the chilled dough into two portions, one slightly larger than the other. Roll out the larger piece to line a greased tart pan, ensuring it covers the base and sides. Spread a layer of black cherry jam over the base if desired, then fill with the cooled pastry cream. Roll out the smaller piece of dough and carefully place it over the tart, sealing the edges. Beat an egg and brush it over the top for a golden finish.

Cooking Process

Bake the Tarte Basque in the preheated oven for about 35-40 minutes or until the top is a beautiful golden brown. You can use a cooking timer to monitor the cooking timer. Allow it to cool in the pan before transferring to a wire rack.

Enjoying the Tarte Basque

The Tarte Basque is best enjoyed at room temperature or slightly chilled. It pairs deliciously with a cup of coffee or tea in the afternoon. When serving, slice generously and savor each bite, relishing the harmonious blend of the buttery crust and the creamy filling, with a hint of fruity sweetness from the black cherry jam if used. This treat not only celebrates the robust flavors of the Basque region but also brings a piece of its rich history to your table.