CHERRY GâTEAU BASQUE

Steps:

• To make the dough, in a food processor fitted with the metal blade, process the flour, almonds, baking powder, salt, and sugar until the almonds are ground to a powder. Add the butter and process until the butter is in tiny pieces.
• Add the egg, egg yolk, and the vanilla and almond extracts and pulse until the dough comes together. Divide the dough into 2 pieces, one slightly larger than the other, form each into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan, dust it with flour, and tap out any excess.
• To make the filling, in a small bowl, mix the cherry jam, rum, brandy, and anise-flavored liqueur. Set aside.
• Dust the larger disk of dough on both sides with flour and roll it out to a 10-inch (25-cm) circle between 2 sheets of lightly floured plastic wrap. Peel off the top sheet of plastic and invert the dough into the prepared pan. Peel off the sheet of plastic that is now on top and press the dough gently into the bottom of the pan and partially up the sides. Don't worry if the dough tears; it's very forgiving-just patch and press together. Spread the filling over the dough, leaving a 1-inch (3-cm) border.
• Roll out the second piece of dough between 2 sheets of lightly floured plastic wrap. Peel off the top sheet of plastic and invert the dough over the filling. Peel off the sheet of plastic that's now on top. Gently press the edges together to enclose the filling.
• In a small bowl, whisk together the egg yolk and milk and brush it liberally over the top. Rake the tines of a fork 5 or 6 times over the surface in two diagonally opposing directions to create a crosshatch design.
• Bake the cake until the top is deep golden brown, about 40 minutes. Let cool for a few minutes, then run a knife around the sides to loosen it from the pan. Release the sides of the springform pan and let cool completely. Cut into wedges and serve.
• Storage
• Gâteau Basque is actually better the second day, after the flavors have had a chance to meld. Wrapped tightly in plastic wrap, it'll keep for about 1 week at room temperature.
• Variation
• A prune filling for gâteau Basque isn't exactly traditional, but since the nearby Gascon region is famous for its prunes, I'll often make a filling with them: Quarter 8 ounces (225 g) of pitted prunes; heat them in a small saucepan with 3 tablespoons (45 ml) brandy, 1 tablespoon rum, 1 tablespoon anise-flavored liqueur, 1/4 cup (50 g) sugar, and 1/4 cup (60 ml) water. When the liquid comes to a boil, cover, and remove from the heat. Once cool, process the mixture in a food processor fitted with the metal blade until chunky and use in place of the cherry jam.
• tip
• Use a top-quality sour cherry jam. The less-expensive ones are primarily sugar and are too runny-you want a filling that's plump with flavorful cherries. If you can't find sour cherry jam, add a squirt of lemon juice to regular cherry jam.