Angevin plum pâté


Angevin plum pâté
The Angevin pie, as its name does not indicate it, is a dessert, a kind of plum pie made with a shortcrust pastry.

It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France).
6,397 3 4.3
Grade this recipe:

Last modified on: July 31th 2022

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
51 min.40 min.1 hour 31 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Angevin plum pâté : Photo of step #1
Roll out 300 g Shortcrust pastry (pâte brisée) to a thickness of 3 mm, and line (with pastry) a high-sided mould, in this case a flan mould, 20 cm (8 inches) in diameter, placed on a sheet of baking paper, itself placed on a baking sheet, let the dough run over the edges.

Stage 2 - 2 min.
Angevin plum pâté : Photo of step #2
Cut the dough flush with the top of the pan and place in the fridge to await further processing.

Stage 3 - 8 min.
Angevin plum pâté : Photo of step #3
Take the excess dough, roll it out to a thickness of 3 mm, and cut out an 7 inches (18 cm) diameter disc.

Stage 4 - 2 min.
Angevin plum pâté : Photo of step #4
Cut a 6 cm (2.5 inch) diameter hole in the center of the circle, a cutter is ideal for this, it will be the chimney of your pâté.

Put this disc in the refrigerator while waiting.

Stage 5 - 20 min.
Angevin plum pâté : Photo of step #5
Preheat the oven to 390°F (200°C).

Take the pan out of the fridge, and fill it with pitted plum halves.

Stage 6 - 1 min.
Angevin plum pâté : Photo of step #6
Sprinkle the plums with 5 tablespoons caster sugar.

Stage 7 - 3 min.
Angevin plum pâté : Photo of step #7
Fold the edges of the dough over the top of the plums.

Stage 8 - 2 min.
Angevin plum pâté : Photo of step #8
With a brush gild the folded edge.

Stage 9 - 2 min.
Angevin plum pâté : Photo of step #9
Place the disc on top, press with your fingers all around.

Gild the disc as well.

Stage 10 - 1 min.
Angevin plum pâté : Photo of step #10
You can sprinkle a little powdered sugar on top of the disc.

Stage 11 - 40 min.
Angevin plum pâté : Photo of step #11
Bake in the oven for 30 to 40 minutes, the pâté should be golden brown.

Stage 12
Angevin plum pâté : Photo of step #12
Let cool on a wire rack before serving cold or warm.
Remarks
In the usual recipe, in Anjou, it is very often the greengage plums that are not pitted, you can of course also proceed like that, but it is a little less pleasant to taste.
Keeping
Several days in the refrigerator, protected by a stretch film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,398 Kcal or 5,853 Kj31 gr411 gr101 gr
70 %12 %39 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
174 Kcal or 729 Kj4 gr51 gr12 gr
9 %1 %5 %2 %
Per person
Energetic valueProteins CarbohydratesFats
349 Kcal or 1,461 Kj8 gr103 gr25 gr
17 %3 %10 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 4 people : 2.48 €
  • Per person : 0.62 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
PlumsPlums: You can check-out other recipes which use it, like for example: Plum and hazelnut crumble, Autumn apple and plum crumble pie, Plum tart "En passant par la Lorraine", How to freeze plums, Creamy plum and pear clafoutis, ... All
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Quiche Lorraine, French custard tart, Gisèle's Pasties, Paté en croute (terrine in a pie crust), Salmon and spinach quiche, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Rustic chicken and mushroom pie, Agen prune cake, Mouna, Rolled chestnut and apple brioche, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Apple charlotte with toasted brioche, Lemon creams, Corsican tarts, Bounty-style tart for Alison, ... All
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.0 7 days 15 min. April 3rd 2020
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
567K 14.6 1 hour 27 min. September 16th 2019
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
588K 24.4 2 hours 34 min. June 26th 2019
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
418K4.6 5 hours 27 min. October 30th 2021
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
485K4.6 1 hour 59 min. August 27th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-04-02)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page