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).
20 K 4.5/5 (4 reviews)
1 hour 35 min.
Easy
12 people
4 IngredientsLast modified on: July 31th 2022
For 12 people, you will need:
- 1
900 ml Shortcrust pastry (pâte brisée) - 2
1 litre 740 ml plums - 3
15 tablespoons caster sugar - 4
90 mls beaten egg
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 40 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Roll out 900 ml 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 15 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 | 580 RDI=230 % | 4,380 RDI=410 % | 2,810 RDI=430 % | 8,090 RDI=400 % | 33,860 RDI: 400 % |
| Per 100 g | 20 RDI=9 % | 180 RDI=20 % | 120 RDI=20 % | 330 RDI=20 % | 1,400 RDI: 20 % |
| Per person | 50 RDI=20 % | 370 RDI=30 % | 230 RDI=40 % | 670 RDI=30 % | 2,820 RDI: 30 % |
How much will it cost?
- For 12 people : 7.45 €
- Per person : 0.65 €
Change currency: 
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
Like these other recipes: Plum and hazelnut crumble, Late summer tart with plums and apricots, Clafoutis-style plum financier , Plum tart "En passant par la Lorraine", Plum tart, ... See them all 11
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: French custard tart, Salmon and leek fondue tart, Tarte à l'coloche, Leek and Mimolette tart, Deep leek and potato quiche, ... See them all 15
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Vegetable pie, How to seal a terrine or casserole dish, Snails in a brioche, Vol-au-vent cases, Gâteau Basque , ... See them all 78
Caster sugar
Like these other recipes: Flaked almond tart, Clafoutis "Marie-Antoinette", How to succeed in making sabayon (syllabub), Chocolate-verbena cream, Sicilian Epiphany Pie, ... See them all 352
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