Tuesday, 8 April 2008

Basque Cherry Pie

2 cups all-purpose flour
1 1⁄4 tsp. baking powder
1⁄2 tsp. salt
10 tbsp. (5 oz.) butter,
1⁄2 cup plus 2 Tbsp. sugar
2 large eggs, divided
1 large egg yolk
1⁄2 cup plus 2 Tbsp. cherry
   jam (I've also tried this
   with BlackBerry & Straw-
   Berry Jam)

  • Add the butter and sugar to a medium sized bowl; beat on medium-high speed until light and airy, about 3 minutes. 
  • Scrape down the bowl and add 1 egg plus 1 egg yolk; beat on medium-low speed to combine. 
  • Add the 1 cup of flour together with the baking powder and salt.  Mix beating on low speed until just incorporated.  Add second cup of flour and again mix just until incorporated.
  • Form the dough into two equal balls using your hands (do not over handle). Place 
  • one ball between two large sheets of parchment paper, and roll out the round to about 11 inches in diameter. (Do not remove the paper). 
  • Repeat the process with the other ball of dough, rolling it out to about 9 inches in diameter. 
  • Stack the 2 dough disks and refrigerate until firm but still flexible, 30 minutes to an hour.
  • Set a rack in the top third of the oven and preheat to 375°. Grease a 9-inch round cake pan with butter. 
  • Add a parchment round to cover just the bottom of the cake pan.
  • Retrieve the dough rounds and let rest at room temperature for about 5 minutes. 
  • Carefully peel away the paper around the larger round of dough. 
  • Place the dough in the prepared pan and press it gently into the corners; trim so that the dough reaches halfway up the sides. 
  • Add the preserves to the center of the dough, and spread with the back of the spoon to coat evenly, leaving a 3⁄4-inch border around the edges. 
  • Remove the paper around the smaller round of dough, then place it atop the cake pan. 
  • Trim the edges so that the dough just fits inside but still touches the sides of the pan. 
  • Using fingers, press down around the edges, tucking the dough ends in and fusing the two doughs together.
  • In a small bowl, beat the remaining egg with a few drops water. 
  • Brush the top of the dough generously with the egg wash. 
  • Then, using a small, sharp knife, create a pattern of crisscrossed lines.
  • Bake until the top is golden, 30-35 minutes. 
  • Remove to a rack and let cool 5 minutes. 
  • Use a paring knife to dislodge the cake's edges from the pan. 
  • Gently invert onto a flat plate, then invert again onto another plate or stand. 
  • Let cool completely. 
  • Slice into wedges and serve.