For 6 servings
- Sweet dough
- Almond cream
- Marmalade of black pears
- Apple straw
- 75 g soft butter
- 45 g icing sugar
- 2 g salt
- 15 g almond powder
- 1 egg
- 125 g flour
Mix the softened butter, the icing sugar, the salt and the almond powder in a salad bowl
Add the egg and mix thoroughly, then add the flour.
Film and put away in the refrigerator.
- 50 g butter
- 50 g almond powder
- 50 g sugar
- 1 teaspoon of coffee corn starch
- 1 small egg
- 30 g thick cream
Put the softened butter, the almond powder, the sugar, the corn starch in a salad bowl and mix thoroughly.
Add the egg and the thick cream.
Marmalade of black pears
- 2 apples
- 2 pears
- 1 big chunk of butter
- 80 g sugar
- 1 vanilla pod
- 1 glass of calvados liqueur
- 50 g golden raisins
- 150 g water
- 40 g crushed hazelnuts
- 40 g crushed walnuts
Peel and cut the apples and the pears into large cubes.
Melt the butter in a frying pan and add the fruits and the sugar with the split vanilla pod.
Bake until the fruits become tender and have them flambéed with the calvados. Put away.
Lay the golden raisins in a bowl of water and film before putting in the microwave oven at 600 W for one minute.
Let it puff up for a few minutes.
Once the apples and the pears have cooled down, take away the vanilla pod and add the crushed hazelnuts and walnuts with the golden raisins, after having taken away the surplus water.
- 2 apples
With a mandolin, cut 2 unpeeled apples into straws (thin sticks).
Spread the sweet dough to a thickness of about 3mm.
Circle the dough and lay on the borders, taking away the surplus with a pastry roll. Put away in the refrigerator.
Garnish the dough with the almond cream and with the drop of apples and pears.
Lay the straws of apples and sprinkle generously with icing sugar.
Bake for 45 minutes approximately at 160°C.
When cold, remove the tart circle and decorate with a few kernels of walnuts.
Being based in the Basque Country, Lionel has made the traditional Gâteau Basque his signature speciality. Embellished with cheries, vanilla cream or chocolate (to honour the age-old Bayonne chocolatemaking tradition) these cakes have created a reputation for themselves well beyond regional boundar [...]Read more