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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).

16K 4.5/5 based on 4 reviews

Last modified on: July 31^th 2022

Keywords for this recipe:

For 12 people, you will need:

1 900 g Shortcrust pastry (pâte brisée)
2 1 kg 200 g plums
3 15 tablespoons caster sugar
4 90 g beaten egg
Total weight: 2,415 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
51 min.	40 min.	1 hour 31 min.

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Step by step recipe

Stage 1 - 10 min.

Roll out 900 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.

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.

Stage 6 - 1 min.

Sprinkle the plums with 15 tablespoons caster sugar.

Stage 7 - 3 min.

Fold the edges of the dough over the top of the plums.

Stage 8 - 2 min.

With a brush gild the folded edge.

Stage 9 - 2 min.

Place the disc on top, press with your fingers all around.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
8,088 Kcal or 33,863 Kj	585 gr	4,383 gr	2,810 gr
404 %	225 %	413 %	426 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
335 Kcal or 1,403 Kj	24 gr	181 gr	116 gr
17 %	9 %	17 %	18 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
674 Kcal or 2,822 Kj	49 gr	365 gr	234 gr
34 %	19 %	34 %	35 %

% 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 12 people : 7.44 €
Per person : 0.62 €

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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: You can check-out other recipes which use it, like for example: Jelly-style plum jam, Plum tart, Autumn apple and plum crumble pie, How to freeze plums, Plum tart "En passant par la Lorraine", ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Tarte à l'coloche, Potato and cheese pie, Salmon and spinach quiche, Quiche Lorraine, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Toasted-flour biscuits, Rolled chestnut and apple brioche, Croissant dough apples, Vol-au-vent cases, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Tatin Terrine, Peach and verbena feuilleté, How to succeed in making sabayon (syllabub), Far Normandy-Brittany, Apple custard tart, ... All

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