Breton Butter Cake

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• 6 large egg yolks
• 2 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 large whole egg, lightly beaten
• Strawberry Compote (recipe follows)
• 1 1/2 pounds strawberries, stemmed and cut lengthwise into 6 segments
• 2 tablespoons Grand Marnier
• 1 tablespoon finely grated orange zest
• 1 1/2 cups fresh orange juice, strained
• (makes about 3 cups)

1. Preheat the oven to 350F.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with paddle attachment until light and fluffy.
3. Beat in the vanilla and yolks 1 at a time, beating well after each addition.
4. Add the flour and salt; beat just until combined.
5. Do not overmix.
6. Transfer the batter to a 9-inch tart pan with a removable bottom; with a small offset spatula, spread the batter and smooth the top.
7. (If necessary, chill the batter 10 minutes before smoothing.)
8. Place the pan in the refrigerator 15 minutes.
9. Remove from the refrigerator.
10. Brush the top with beaten egg, and mark a criss-cross pattern with a fork.
11. Brush again with the egg.
12. Bake until the cake is deep golden brown and the edges pull away from the sides of the pan, about 50 minutes.
13. Transfer to a wire rack to cool slightly.
14. Remove the cake from the pan, and slice while still warm.
15. Serve with strawberry compote.
16. Combine the berries, Grand Marnier, and zest in a small bowl.
17. Toss; let stand 30 minutes.
18. Bring the juice to a boil in a small saucepan over medium heat; reduce heat, and simmer until the liquid is reduced to 1/4 cup, about 20 minutes.
19. Remove from heat; let cool.
20. Pour over the strawberries, and toss to combine.

unsalted butter, sugar, vanilla, egg yolks, flour, salt, egg, strawberry, strawberries, grand marnier, orange zest, orange juice

Taken from www.epicurious.com/recipes/food/views/breton-butter-cake-393093 (may not work)