Basque tart on wooden board

A Spectacular Tart

Gateau Basque

Written by Kevin Kapusi Starow

I am not a huge cake person, though when I had the opportunity to sample this little gem, my eyes rolled to the back of my head and there was a moment that was experienced, with Gateau Basque.

This delight incorporates a simple crust, which by the way is foolproof to make, with a custard cream and the sweetness not just of pears. But pears that have first been poached in a vanilla cooking liquor, then caramelized in honey. The combination is stunning!

Gateau Basque with Caramelized Pear

Written by - Kevin Kapusi Starow
Simple and Delicious Tart for the family to share
5 from 1 vote
Prep Time 25 minutes
Cook Time 20 minutes
Dough Resting time 12 hours
Course Dessert
Cuisine Basque
Servings 8
Difficulty Easy


  • Flan tin
  • Mixer
  • Pastry Brush
  • 2 x pots



  • 500 gm Butter - unsalted, softened
  • 440 gm Brown Sugar - dark
  • 250 gm Almond Meal
  • 640 gm Flour - plain
  • 6 gm Baking powder
  • 4 Eggs
  • Salt

Truffle Cream

  • 1 lt Milk
  • 30 gm Truffle - shaved
  • 150 gm Caster Sugar
  • 100 gm Egg Yolk
  • 80 gm Custard Powder
  • 110 gm Butter

Poached Pear

  • 1 lt Water
  • 400 gm Caster Sugar
  • 1 Vanilla Bean - halved & scrapped
  • 1 Lemon - zested, & juice
  • 4 Pears - peeled & cored



  • Add the butter & sugar to a mixing bowl fitted with a paddle and beat until smooth and creamy in consistency.
  • Add the almond powder, and salt, mix together.
  • Add the eggs, one by one, till fully incorporated.
  • Add the flour and baking powder, and combine together with the other ingredients.
  • Cover in glad wrap and refrigerate overnight.

Truffle Cream

  • Heat the milk & truffle over a low heat, to allow the truffle to infuse.
  • Whisk together the egg, sugar & custard powder till light and smooth.
  • Once the milk has reached scalding stage, add to the egg mixture,, and whisk together.
  • Pour back into the pot and cook out over a low heat till the mixture thickens.
  • Remove from the heat and whisk in the butter.

Poached Pear

  • Add all of the ingredient into a deep pot and bring to a simmer.
  • Allow to poach the pears until tender.
  • Allow to cool down in the syrup, covered with a cartouche.

To Assemble

  • Caramalise the pears in honey in a pan and reserve on a plate to cool down.
  • Roll the pastry out to fit a 25cm ring, leaving enough to overhang the sides, and roll out another disk to cover the top of the gateau.
  • Spoon the truffle crème, on the inside of the pastry ensuring the entire inside surface is covered.
  • Arrange the pears ontop, sprinkle with caramelized almonds.
  • Brush the edges of the pastry with an egg yolk wash.
  • Cover with the pastry circle, and secure in place, trim off the edges.
  • Brush the top with egg yolk wash, and refrigerate for an hour, prior to cooking.
  • Cook in a preheated oven at 180c for 20 minutes.
  • Once cooked, remove from the oven and allow to cool prior to serving.


Ideally prepare the dough and poach the pears the day prior, to simplify the process, note this dough is perfect to freeze and use at a later date.
Keyword dessert, pastry, simple recipe, tasty recipe
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