MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: St. Ignatius Cherry Gateau Basque
 Categories: Pies, Fruits, Desserts, Pastry
      Yield: 6 servings

      2 c  All-purpose flour
  1 1/4 ts Baking powder
    1/2 ts Kosher salt
     10 tb Unsalted butter; softened
    1/2 c  + 2 tb sugar
      2 lg Eggs, divided
      1 lg Egg yolk
    1/2 c  + 2 tb cherry preserves

  In a medium bowl, combine the flour, baking powder, and
  salt; stir briefly to mix.

  In the bowl of a stand mixer fitted with the paddle
  attachment, add the butter and sugar; 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 flour mixture in
  two batches, beating on low speed until just
  incorporated each time.

  Remove the bowl and form the dough into two equal balls
  using your hands (do not overhandle). Place one ball
  between two large sheets of parchment paper, and roll
  out the round to about 11 inches in diameter; place on a
  baking sheet (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 dough disks on the
  baking sheet and refrigerate until firm but still
  flexible, 30 minutes to an hour.

  Set a rack in the top third of oven & set @ 375+#F/190+#C.

  Grease a 9" 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 cherry preserves to the center of the
  dough, and spread with the back of the spoon to coat
  evenly, leaving a 3/4" 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.

  Yield: makes One 9" puck

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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... A year from now you're gonna weigh more or less than you do right now.

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