Gateau Breton

I continue to miss the late night, leisurely French dinners that I enjoyed last month during a visit to Paris. Layer upon layer of flavor combine to yield dishes that stimulate all the senses.

(iPhone photos)

Gateau bretons are shortbread-like tarts often displayed in the window of patisseries in Paris; I should have tasted them but I didn’t. Today seemed like a good day to attempt to bring a flavor of France into my TN kitchen.

Gateau Breton

(adapted from here)


  • ½ cup (42g) sliced almonds, toasted and ground
  • ¾ cup (150g) sugar
  • pinch of salt
  • 2 sticks (255g) unsalted butter
  • 4 egg yolks
  • 1 tablespoon dark rum
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all purpose flour
  • 1 egg, lightly beaten


  1. Toast sliced almonds in 350 degree oven for about 5 minutes; cool; grind in small spice grinder
  2. Brush six-4 inch tart pans with melted butter
  3. Cream sugar, salt, and butter about 4 minutes until light and creamy
  4. Add egg yolks, one at a time, mixing well after each addition
  5. Add ground almonds, rum, and vanilla
  6. Add flour with mixer on the lowest speed; mix only until flour is incorporated
  7. Divide batter among six-4inch tart pans (approximately 125 grams batter per pan) and press to flatten the top
  8. Refrigerate one hour
  9. Remove from refrigerator and draw lines across top of tart using tines of a fork
  10. Brush with egg wash
  11. Bake in preheated oven at 325 degrees F about 25 minutes, or until golden brown