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"Gateau basque, the traditional pastry from le Pays Basque is a round, buttery and melting, sweet shortcrust tart. This is a plain version. The filled one might have vanilla crème pâtissière or cherry preserve inside. The pastry is awfully rich, buttery and heavy, like a posh relative to shortcrust. Easy to put together, especially that, unlike shortcrust, it doesn’t need chilling in the fridge - mix and press into the dish, smoothing out the crumbs. It’s a bit more fiddly when you want to bake it with a filling - hence my version is plain and easy."
Preparation Time15 min
Cooking Time50 min
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