Gateau basque

I had to forego the most recent FFWD but for a recent holiday party, I still made Dorie’s Gateau basque (and thanks to her for some pointers along the way as I was stressing about the delicate dough). It was a perfect party dessert – not only did it transport well, it was an absolute crowd pleaser.

The dough was very biscuit-y and buttery and even after being in the fridge overnight, you had to work with it very, very quickly as it was literally falling apart in my hands. But it all turned out well in the end!

Big pointer: really follow the directions on smoothing over the plastic wrap or parchment paper so you don’t get any creases caught in the dough.

This was all a little last minute and I couldn’t get my hands on any sour cherry preserves – I ended up mixing three berry preserves (raspberry, blueberry and blackberry) with some chopped dark dried cherries.

We served it with some vanilla ice cream and pistachios. Overall review: yum!