Gâteau Basque

There are many versions of this exquisite tart from the Pays Basque region of France. Daniel Boulud created his with pastry chef Eric Bertoïa: A flaky crust surrounds a pastry cream dotted with brandied cherries. For a sweet, fragrant dessert wine to match, Daniel Johnnes prefers M. Chapoutier’s Muscat de Rivesaltes. Other Muscats from the south of France also work well here, such as the generally more delicate Muscat de Beaumes-de-Venise. Try the honeyed Domaine de Durban.

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