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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).
It is a dessert from the old days, which has crossed the ages while remaining in Anjou (the famous "Loire valley" in France).
41 K 4.5/5 (4 reviews)
1 hour 35 min.
Easy
2.50 €
4 people
4 IngredientsLast modified on: July 31th 2022
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 for this recipe
Preparation: 55 min.
Cooking: 40 min.
All in all: 1 hour 35 min.
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Step by step recipe
Stage 1 - ⌛ 10 min.
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.
Cut the dough flush with the top of the pan and place in the fridge to await further processing.
Stage 3 - ⌛ 8 min.
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.
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.
Put this disc in the refrigerator while waiting.
Stage 5 - ⌛ 20 min.
Preheat the oven to 390°F (200°C).
Take the pan out of the fridge, and fill it with pitted plum halves.
Take the pan out of the fridge, and fill it with pitted plum halves.
Stage 6 - ⌛ 1 min.
Sprinkle the plums with 5 tablespoons caster sugar.
Stage 7 - ⌛ 3 min.
Fold the edges of the dough over the top of the plums.
Stage 9 - ⌛ 2 min.
Place the disc on top, press with your fingers all around.
Gild the disc as well.
Gild the disc as well.
Stage 10 - ⌛ 1 min.
You can sprinkle a little powdered sugar on top of the disc.
Stage 11 - ⌛ 40 min.
Bake in the oven for 30 to 40 minutes, the pâté should be golden brown.
Stage 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 194 RDI=300 % | 1,461 RDI=551 % | 936 RDI=1,283 % | 2,696 RDI=135 % | 11,288 RDI: 135 % |
| Per 100 g | 24 RDI=37 % | 181 RDI=68 % | 116 RDI=159 % | 334 RDI=17 % | 1,402 RDI: 17 % |
| Per person | 48 RDI=75 % | 365 RDI=138 % | 234 RDI=321 % | 674 RDI=34 % | 2,822 RDI: 34 % |
How much will it cost?
- For 4 people : 2.50 €
- Per person : 0.65 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plums
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Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Rata-tart, Salmon and spinach quiche, Potato and cheese pie, Quiche Lorraine, Gisèle's Pasties, ... See them all 16
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Tea and white chocolate biscuits, Nanterre brioche, Gâteau Breton (Brittany butter cake), Cochelin d'Evreux, ... See them all 80
Caster sugar
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