0 (0)


Caramelized-apple gateau basque

Caramelized-apple gateau basque
Los Angeles Times

The wholesome scent of apples stirs our hearts. Apples are the quintessential American fruit; they speak of a time of homemade pleasures created from the fruit of the backyard tree: cider, apple butter, pies, dumplings. Until the mid-1940s, nearly all ... Read more

Total time: 2 hours, 10 minutes plus chilling time | Serves 10 to 12


  • Zest from one orange
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup plus 3 tablespoons sugar
  • 2 eggs, room temperature
  • 1 1/4 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 3 1/4 cups flour

Step 1In the bowl of an electric mixer with a paddle attachment, combine the orange zest, butter and sugar. Beat until smooth.

Step 2Add the eggs one at a time, beating after each addition.

Step 3Sift together the salt, baking powder and flour. Slowly add the flour mixture to the butter mixture, beating just until combined. Divide the dough in half and wrap separately. Chill for a few hours or overnight.

Caramel apple filling

  • 3 1/2 pounds medium Granny Smith apples (about 8)
  • 3 cups sugar
  • 1 vanilla bean, cut in half lengthwise, seeds scraped
  • 2 tablespoons ( 1/4 stick) butter

Step 1Peel and core the apples. Cut them into one-fourth- to one-half-inch cubes and set aside; you will need 8 cups.

Step 2Heat a large heavy saucepan over high heat. Melt half a cup of sugar at a time, continuing until you have added and melted all the sugar. Cook until the sugar turns an amber color, about 10 to 12 minutes.

Step 3Reduce the heat to low. Add the vanilla bean and seeds and the butter. Stir carefully until combined.

Step 4Add the apples, stirring to combine them with the caramel. The caramel may harden; continue to cook and stir on low heat until the sugar melts, the apples are soft and caramel-colored and the apples have absorbed the caramel sauce. This will take about 30 minutes.

Step 5Pour the caramel-apple mixture into a rimmed baking pan and cool. It can be made several hours ahead.

Whipped creme fraiche

  • 1 cup creme fraiche
  • 2 tablespoons brown sugar
  • 1/8 teaspoon lemon zest

Step 1Whip the creme fraiche, sugar and zest with the whip attachment of an electric mixer or whisk until thickened. Chill until ready to use.


  • Dough
  • Caramel apple filling
  • 1 egg yolk, beaten
  • Whipped creme fraiche

Step 1Heat the oven to 325 degrees. Place the oven rack in the middle of the oven. Butter a 9-inch springform cake pan and set aside.

Step 2On a lightly floured work surface, roll out the first half of the pastry to a one-fourth-inch thick 12-inch round. Place the pastry into the pan, fitting it into the corners and up the sides.

Step 3Spoon the cooled apple mixture into the pastry in an even layer.

Step 4Roll out the remaining pastry to a one-fourth-inch thick (10-inch) round. Place it on top of the apple filling, pushing the air out the sides and pinching the top and bottom pastry edges together to seal. Save the remaining dough for another use.

Step 5Brush the top with the egg yolk. Score with the tines of a fork in a crisscross pattern to produce a plaid design.

Step 6Bake until the pastry is firm and a golden brown color, about 45 to 50 minutes. Serve warm with a dollop of whipped creme fraiche.

Note: From Koa Duncan, pastry chef at Water Grill. The cake may be served as shown, or with either marinated shaved apples or spiced apple granite.


Garlic fried rice bowl with baked marinated tofu and stir-fried vegetables
Garlic fried rice bowl with baked marinated tofu and...

Cranberry thumbprints
Cranberry thumbprints

Pork belly banh mi
Pork belly banh mi

Double-lemon cake
Double-lemon cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Orange and olive oil semolina cake with pistachios, chocolate and olio nuovo
Pomelo with yogurt cream and sweet crumbles
Chocolate cardamom mousse with pound cake and raspberries