A loving tribute to the French gâteau Basque, these Layered Cherry Basque Bars capture the same buttery crust and jammy cherry center with a smooth custard made from custard powder for added richness.
Layered Cherry Basque Bars
Makes 9 bars
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 1¾ cups plus 2 tablespoons (374 grams) granulated sugar
- 3 large eggs (150 grams), divided
- 3 large egg yolks (56 grams)
- 3¾ cups (469 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- Drunken Cherries (recipe follows)
- Custard Filling (recipe follows)
- 1 tablespoon (15 grams) water
- Garnish: confectioners’ sugar
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape the bowl as needed. Add 2 of the eggs (about 100 grams) and the egg yolks one at a time, beating well after each addition.
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Whisk together the flour, baking powder, and salt in a medium bowl. With the mixer on low, gradually add the flour mixture to the butter mixture, mixing just until combined. Turn the dough out onto a work surface, form it into a disk, wrap in plastic, and chill until firm, about 2 hours or up to overnight.
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Prepare a 9-inch square baking pan by spraying it with baking spray containing flour. Line the pan with parchment paper, leaving excess hanging over the sides to use as handles.
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On a well-floured surface, roll the dough to 1/4-inch thickness. Cut a 9-inch square and gently transfer it into the prepared pan — it will fit snugly. From the remaining dough, cut four 9 x 2½-inch strips and press them into the sides of the pan to form the edges. Press corners together to seal and refrigerate until needed.
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Reroll the leftover dough to 1/4-inch thickness and cut another 9-inch square for the top. Transfer this square to a sheet of parchment and chill until ready to assemble.
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Preheat the oven to 400°F (200°C).
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Spread the prepared Drunken Cherries in an even layer in the crust. Spoon the cooled Custard Filling over the cherries, smoothing the surface. Tap the pan three times on a towel-lined counter to release air bubbles. Trim the edge of the dough to about 1/8 inch above the custard.
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Whisk together the remaining egg (about 50 grams) with 1 tablespoon (15 grams) water to make an egg wash. Brush the exposed dough inside the pan, then place the chilled top square over the filling. Press gently around the edges to seal and brush the top with the egg wash.
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Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F (180°C) and continue baking until the top is deep golden brown and a wooden pick inserted into the pastry (not into the filling) comes out clean, about 30 minutes more. After the first 20 minutes at 350°F, cover loosely with foil if the top is browning too quickly. Cool in the pan for 15 minutes, then use the parchment overhang to lift the bars from the pan and transfer to a wire rack to cool completely. Refrigerate, covered, for at least 4 hours or overnight to set. Dust with confectioners’ sugar just before serving if desired. Store in an airtight container in the refrigerator for up to 4 days.
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Drunken Cherries
Ingredients
- ⅔ cup (133 grams) granulated sugar
- ⅔ cup (160 grams) cherry liqueur*
- 2 tablespoons (6 grams) orange zest
- 3 cups (420 grams) fresh or frozen sweet dark cherries, pitted
Instructions
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In a small saucepan over low heat, combine the sugar, cherry liqueur, and orange zest, stirring until the sugar dissolves. Add the cherries and cook until they soften, 3 to 5 minutes. Transfer to a bowl, cover, and refrigerate for up to 4 hours to let the flavors meld.
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Drain the cherries in a fine-mesh sieve, reserving the liquid if desired, and roughly chop the fruit before using in the bars.
Notes
*We used Luxardo for a rich cherry flavor.
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Custard Filling
Ingredients
- 5 cups (1,200 grams) whole milk, divided
- ½ cup (65 grams) custard powder
- 1 cup (200 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (6 grams) vanilla bean paste
Instructions
- Whisk ½ cup (120 grams) of the milk with the custard powder in a medium bowl until smooth.
- In a medium saucepan, combine the sugar, salt, vanilla bean paste, and the remaining 4½ cups (1,080 grams) milk. Heat over medium until the mixture is steaming but not boiling. Slowly whisk the hot milk mixture into the custard powder mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and reaches a gentle boil, about 9 to 11 minutes. Remove from heat and pour into a heatproof bowl. Press plastic wrap directly onto the surface to prevent a skin and let it cool completely, about 1 hour. Whisk well before using.
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