Preparation | Cooking | Start to finish |
---|---|---|
51 min. | 40 min. | 1 hour 31 min. |
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. | |
2 | Cut the dough flush with the top of the pan and place in the fridge to await further processing. | |
3 | Take the excess dough, roll it out to a thickness of 3 mm, and cut out an 7 inches (18 cm) diameter disc. | |
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. | |
5 | Preheat the oven to 390°F (200°C). Take the pan out of the fridge, and fill it with pitted plum halves. | |
6 | Sprinkle the plums with 5 tablespoons caster sugar. | |
7 | Fold the edges of the dough over the top of the plums. | |
8 | With a brush gild the folded edge. | |
9 | Place the disc on top, press with your fingers all around. Gild the disc as well. | |
10 | You can sprinkle a little powdered sugar on top of the disc. | |
11 | Bake in the oven for 30 to 40 minutes, the pâté should be golden brown. | |
12 | Let cool on a wire rack before serving cold or warm. |