gateau breton

beurre, sucre, rhum, sucre vanillé, farine, jaune d'oeuf, crème

Gâteau breton aux pruneaux

g de beurre

g de sucre

c.à.s de rhum

sachet de sucre vanillé

300 g de farine

jaunes d'oeuf

crème de pruneaux

Faire fondre le beurre dans un moule à tarte de 22cm, le mélanger au sucre et au rhum.

Ajouter 3,5 jaunes d'œuf et verser dans la farine.

Mélanger délicatement et brièvement avec les doigts (ne pas battre la pâte).

former une boule et la répartir en 2 parts (2/3 1/3)

étaler avec les doigts la plus grosse portion dans le moule (les bords doivent être légèrement surélevés)

tartiner généreusement de crème de pruneaux (environ 4 grosses CAS) sans atteindre les bords

étaler au rouleau le reste de la pâte au diamètre du plat et appliquer sur le gâteau, appuyer sur les bords pour souder la pâte.

étaler à la surface le 1/2 jaune d'œuf restant et tracer les lignes avec une fourchette.

percer la surface en 3 ou 4 endroits pour ne pas que le gâteau se déforme à la cuisson

Gateau Breton is a French pastry that comes from the Bretagne region of France.  While professional looking, this easily made pastry features salted European butter and a prune or apricot filling between two layers of pastry made in a food processor or mixer. 

Gateau Breton

prunes

water

dark rum

butter,

sugar

vanilla

all-purpose flour

Place the prunes, water and dark rum in a small pan.  Bring it to a boil and cook until most of the water has evaporated. 

Remove it from the heat and mash the prunes with the back of a spoon until smooth.  Don’t worry if a few small pieces are left.  

And the remaining ingredients, stirring until the butter melts and all is combined.  Set aside to cool completely.

Prune Filling

Line an 8” round cake pan with parchment paper.  Spray the paper and entire cake pan with a non-stick baking release.  Set aside.   

Using the round pan, draw an 8” circle in the middle of a piece of parchment paper.  Turn it over and set aside. Preheat the oven to 350F.  

Cut the butter into small pieces and keep refrigerated until using.   

Reserve one egg yolk for the finish.  Place it in a small bowl and cover it directly with plastic wrap.  

Combine the flour and sugar in the bowl of a food processor.   Pulse to combine.  

Add the cold butter and process until it is indistinguishable.   

Add five egg yolks and process until the dough comes together.   Scrape down. 

Rearrange the dough in the processor as needed so it comes together

Remove the dough from the processor.  

Clean the blade by pulsing several times.  

Bring the dough together in one piece.  It will be soft at this point.  Do not add flour to the work surface.  Just use a gentle motion to bring it together.  It will weigh about 770 grams or about 27 ounces.  Divide it in half or about 385 grams each or 13 1/2 ounces each. Shape into discs. 

If the dough is too soft to work, chill it for about 2 hours or so until it firms up.  Do not let it get too hard or it will be difficult to press in and roll out. 

Place one disc in the middle of the pan.  Cover it with plastic wrap and press it out evenly to cover the bottom of the pan. 

Spread the filling to within about 3/4 inch from the sides.  

Place the second disc of pastry in the middle of the circle on the parchment paper.  Place another piece of parchment or waxed paper over the pastry and roll out to fit within the 8” circle.   

Flip the paper over so the bottom is on top.  If the pastry does not exactly fit, adjust it now. 

Chill just until firm but not hard, about 10 to 15 minutes. 

In the meantime, stir a teaspoon of water into the reserved egg yolk.

Dampen the edges of the bottom piece of pastry with water and place the top over the filling.  Press the top and bottom edges together lightly.  

Apply the egg wash to the top of the cake.  Using a fork, draw a cross hatch on the top layer. 

Bake for 50 to 55 minutes until the top is a medium brown.  Cover with foil if it browns too quickly.  

Cool to lukewarm, go around the edges of the pan with a small metal spatula and turn the gateau out.  Cool completely right side up.   

Gateau Breton Pastry

Helen, It turned out delicious. I made it with dried apricots as recommended and it tastes wonderful with the other flavors. I appreciate your tip on using European butter. Thank you!

Haven't tasted it yet but it looks amazing and was very easy to make with the recipe. The rolling out top pastry step made it simple to assemble. The only thing I couldn't find was the baking temperature, I guessed standard 180°C and it looks like that worked.

Mmm I love this and have not had it in a long time. My husband does not like dried fruit of any kind, especially prunes. If I make it for myself you know I will eat the whole thing. So its best to make it for company right? What other fillings have you made this with? 
It looks fabulous. Thank you as always. 
Xo

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