I’ve made this a few times over the years, and like that it’s sort of half cookie half pie, yet called a gâteau. I made it when I have a glut of homemade jam in the house, or all-fruit mincemeat in December. This year I seem to have a surplus of blackberry jam in my freezer, so pulled some out to use in this big sweet sandwich, with jam spread between pieces of buttery cookie-pastry and baked as one giant cookie-pie, and served in thin wedges. You can nibble these out of hand, like a cookie, or serve them on a plate topped with a scoop of ice cream, like a far fancier dessert. The fact that it’s called a gâteau Basque rather than a big cookie-jam sandwich just makes you feel so much more sophisticated as a cook.
Most gâteau Basque, named for the region in France, is tucked into a shallow tart pan, but I figured a) less than 50% of the population owns a fancy fluted tart pan, and b) it’s not necessary for this gâteau to taste delicious.
See? It doesn’t even have to be perfectly round. Just round-ish.