Gâteau Breton with Apricot Filling
Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV
WHY THIS RECIPE WORKS
Making a traditional gâteau Breton with a dense yet tender crumb calls for mixing a thick batter made primarily of butter, sugar, egg yolks, and flour, which is baked with a thin layer of jam running through its center. To avoid introducing...