Gâteau Breton with Apricot Filling

Name: Gâteau Breton with Apricot Filling
Yield: Serves 8
Cuisine: Europe, French
Ingredients: 2/3 cup, water; 1/2 cup dried California, apricots, chopped; 1/3 cup (2 1/3 ounces/66 grams), sugar; 1 tablespoon, lemon juice; 16 tablespoons, unsalted butter, softened; 3/4 cup plus 2 tablespoons (6 1/8 ounces/174 grams), sugar; 6 , large egg yolks (1 lightly beaten with 1 teaspoon water); 2 tablespoons, dark rum; 1 teaspoon, vanilla extract; 2 cups (10 ounces/283 grams), all-purpose flour; 1/2 teaspoon, Salt

Desserts or Baked Goods
Europe
French
Fruits & Vegetables
Fruit
Cakes
Easter

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV

Hailing from France’s Brittany coast, gâteau Breton boasts a bright jam filling and a rich, dense texture, which elevate this rustic cake to a first-class confection.

SERVES 8

TIME 2¼ hours, plus 1½ hours cooling

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