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Basque cakes
Basque cakes
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Indulge in fruity jam tarts with crumbly almond vanilla bean crust. Pair with a sweet and strong drink for the perfect treat.
Ingredients:
  • 175g unsalted butter, at room temperature, chopped
  • 160g (1 cup, lightly packed) brown sugar
  • 1 vanilla bean, split
  • 1 egg yolk
  • 265g (1 3/4 cups) plain flour
  • 3.00 gm baking powder
  • 55g (1/2 cup) almond meal
  • 240g (2/3 cup) Cherry Berry Jam
  • 20.60 gm milk
  • 1 egg, extra
Instructions:
  • In a bowl, combine butter and sugar, then scrape in the vanilla bean seeds. Beat with an electric beater for 8 minutes until pale and creamy. Add eggs one at a time, beating well after each addition. Sift flour and baking powder together, then slowly beat into the butter mixture along with almond meal until just combined.
  • Place the dough on a lightly floured surface and divide into two pieces, one slightly larger than the other. Shape each piece into a disc, cover with plastic wrap, and refrigerate for 1 hour.
  • - Preheat the oven to 180C. Lightly flour a rolling pin. Roll out the larger piece of pastry between 2 sheets of baking paper to 4mm thick. Use a 6.5cm pastry cutter to cut out 16 discs. Place the pastry discs in sixteen 40ml patty pans. Fill each with 2 teaspoons of jam. Roll out the remaining pastry between 2 sheets of baking paper to 4mm thick. Use a 5.5cm pastry cutter to cut out 16 smaller discs. Top each tart with a smaller pastry disc and seal by pressing the edges together.
  • Combine milk and extra egg until smooth. Brush tarts with the mixture, then mark a cross on each with a fork. Bake until golden, 15-20 minutes. Cool briefly in pans before transferring to a wire rack. Serve warm or at room temperature.

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