Pantxineta

Pantxineta

By
From
Basque
Serves
8
Photographer
Laura Edwards

In the beginning of the 20th century, San Sebastián was the place where Spanish royalty and the aristocracy would go to spend the Summer. It was during these times that the restaurants and patisseries were imitating the cuisine from France, and the pantxineta was the evolution of the classic French tart. A baker called Oteagui first started making it this way. Pantxineta is a tart of puff-pastry and custard in the main, but I have added some ground almonds to give it a slightly different dimension in both flavour and texture.

Ingredients

Quantity Ingredient
350ml full-fat milk
1 vanilla pod, split and seeds scraped
5 free-range egg yolks
75g caster sugar
40g plain flour, plus extra to dust
1 tablespoon cornflour
25g ground almonds
1/2 teaspoon almond extract
500g all-butter puff pastry
1 whole free-range egg, beaten
25g flaked almonds
icing sugar, to dust

Method

  1. Heat the milk with the vanilla seeds and pod until just boiling. Beat the egg yolks with the caster sugar, then beat in the flours until you have a smooth paste.
  2. Sieve over the hot milk and mix together, then pour back into the pan and cook over a medium heat until you have a smooth, very thick custard. Spoon into a bowl and cool a little, then add the ground almonds and almond extract, cover with cling film and leave to cool completely.
  3. Preheat the oven to 200°C. Halve the pastry and roll out on a lightly floured surface until you can cut a circle about 28 cm in diameter. Place on a baking sheet lined with baking paper. Spread the cream filling out over the base, leaving a 2–3 cm border all around.
  4. Roll out the other half of the pastry to cut a 30 cm diameter circle. Brush the exposed edge of the bottom half with beaten egg, then gently lay the second pastry round over the top and press with a fork to seal the edges.
  5. Brush the top of the pastry all over with the beaten egg, make a few small holes with the tip of a small sharp knife to allow steam to escape and scatter with the flaked almonds. Chill for 15 minutes, then bake for 30–35 minutes until golden and puffed up. Allow to cool before sprinkling with icing sugar and serving.
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