Angevin plum pâté

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 300 g shortcrust pastry (pâte brisée)
• 2 400 g plums
• 3 5 tablespoons caster sugar
• 4 30 g beaten egg
• Total weight: 805 grams

Times:

Preparation	Cooking	Start to finish
55 min.	40 min.	1 hour 35 min.

Step by step recipe

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.

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.

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