Gâteau Basque

Ingredients:

• 2 cups all purpose flour
• 1 cup unsalted butter, cut into small pieces (50 or so)
• 1 cup sugar
• 1 egg
• 3 egg yolks
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp salt
• 1 jar black cherry preserves

1. Mix the flour with the butter, sugar, egg, two of the egg yolks, vanilla, baking powder and salt (it's easiest if you use your fingers). Keep mixing until you get a dough.
2. Now turn out onto a floured surface and keep going until everything is really well-incorporated. Divide into two parts; the first one should be about twice the size of the second. Wrap the dough balls up in plastic wrap and chill in the refrigerator for at least 30 minutes.
3. Get out a 9-inch cake pan and lightly butter it. Put the large dough ball into the pan and press down so it is evenly distributed throughout the bottom of the pan. There should be a little bit of dough coming up the sides of the pan. Now spread the jam out over the dough.
4. Put the smaller dough ball on a floured surface and roll it into a pan-sized circle. This gets a little tricky because this dough tends to fall apart when you try to lift it. I ended up putting mine into the pan in pieces, but it smoothed out when I brushed on the egg wash, which is the next step (mix the remaining egg yolk with 1 tbsp water and brush over the dough).
5. Bake at 350 degrees for 30 minutes, or until the top is set and starting to turn a golden color. Remove from the oven and cool.