• Pastry Cream
  • 1/3 c. sugar
  • 3 T. all purpose flour
  • 2 large egg yolks
  • l large egg
  • l cup whole milk, not low-fat or skim
  • 1/2 vanilla bean, cut in half lengthwise
  • Dough
  • 1 c. sugar
  • 14 T. (1 3/4 sticks) unsalted butter, room temp'
  • 2 large egg yolks
  • 1 large egg
  • 3 1/2 t. grated lemon peel
  • pinch of salt
  • 2 1/2 c. cake flour
  • l large egg, beaten to blend for glaze


For pastry cream: stir sugar and flour together in heavy med. saucepan.

Gradually whisk in yolks and egg. Gradually whisk in milk. Scrape seeds from van. bean into milk mixture; add bean. Stir over med-low heat until custard thickens and boils, about 7 min. Pour into bowl. Remove vanilla bean. Press plastic wrap onto surface of pastry cream. Refrigerate until cold, about 3 hours. (Can prepare one day ahead)

In large bowl, stir sugar, butter, yolks, egg, lemon peel and salt until well blended. Gradually stir in flour. Gather two-thirds of dough into ball. Flatten into disk. Form remaining 1/3 of dough into ball and flatten. Wrap each disk in plastic and refrigerate at least 2 hours.

Preheat oven to 400 degrees F. Butter bottom and sides of 9 inch diameter spring form pan. Roll out larger dough disk on floured surface to 13 inch round. Transfer to prepared pan, covering bottom and overlapping sides of pan. Fill with pastry cream. Brush crust edges with egg glaze. Roll out remaining dough disk on floured surface to 12 inch round. Place atop pastry cream. Press edges of both crusts together. Trim edges so that they are 1/2 inch lower than top of pan. Fold edges over each other, forming one-inch high rim. With tines of fork, press pastry rim against sides of pan to seal.

Bake pastry 25 min, then brush top with egg glaze. Continue baking until crust is deep golden brown, about 20 min. Transfer to rack and cool completely before releasing pan sides.

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Submitted 6/13/05.
Source: Bon Appetit Oct. '94
Submitted By: Mary
Gateau Basque