French Gâteau Basque

Mix flour, sugar, butter, egg yolks, ground almonds, and baking powder into a smooth dough. Wrap and chill for 30 minutes.

Roll out two-thirds of the dough and press into a greased 23cm tart tin, creating raised edges.

Spread the cherry jam or vanilla cream evenly over the pastry base, leaving a small border.

Roll out the remaining dough and place over the filling as a lid, sealing the edges well.

Score the traditional crosshatch pattern on top using a knife tip, being careful not to cut through completely.

Brush the entire surface with beaten egg for a golden finish.

Bake at 180°C (160°C fan/350°F) for 45-50 minutes until golden brown and firm to touch.