Rozanne, thank you! Yes, this was the new tart pan, the 9.5” x 1.375” non-stick from Gobel. It has somewhat taller sides than a classic tart pan. It wasn’t available at the two sources listed in RHC, but I found it at BakeDeco. I’ve been happily thinking of what to use it for next, maybe the pecan pie?
Jess, thanks for the kind words. I also felt the need to add something, but haven’t come up with the perfect partner yet. I keep thinking of vanilla ice cream, but maybe that’s because I recently made the Basque with its pastry cream interior. Yes, the Gateau Basque is in the Pie and Pastry Bible. My post on the Basque is here: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1565/ Glad. to see that your Breton also retained the fork marks. When mine baked up with much more than the mere trace that RHC mentions, I wondered if I had made a mistake somewhere.
Forgot to add that I used Vermont Cultured 86% butter for this, plus the 2T water mentioned in the notes, and Billington’s Demerara sugar, ground superfine (which I hope is a reasonable substitute for the India Tree golden baker’s sugar).