Gâteau Breton with Raspberry Jam

Gâteau Breton with Raspberry Jam

Gâteau Breton with Raspberry Jam

1 1/2 C. all-purpose flour

2 C. superfine sugar (process granulated until it is finer but NOT powdered sugar)

5 T. unsalted butter cut into small pieces and then held out of the refrigerator to soften.

5 large egg yolks

Zest of 1 orange

Several spoonfuls of your favorite jam, I didn’t measure how much I used, since this part wasn’t in the recipe. I just put some good dollops on the first layer and spread it around.


Preheat the oven to 325F. Butter or spray a 9 or 10″ tart/cake pan with a removable bottom and set aside. Put the flour, sugar, butter, egg yolks and orange zest into a large bowl and work all of the ingredients together with your fingers until the mixture is blended and start to hold together in a sticky dough. Divide the dough in half. Press half of the dough into the prepared cake pan. Spread several good dollops of jam on top of the dough in an even layer. Carefully press the remaining half of the dough on top of the jam, making sure it reaches to the edges. Just press in small-ish pieces of dough as you go, like you’re patching it together. Don’t just dump the dough in the center and try to press it out, or you’ll get a jammy mess. Bake for 35 minutes until it is a golden-brown color and the sides start to release from the pan. Let cool for 5 minutes before removing the bottom from the pan. Serve the same day it’s made.

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