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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).

33 K 4.5/5 (4 reviews)

1 hour 35 min. difficulté

Easy

2.50 €

12 people

4 Ingredients

Last modified on: July 31^th 2022

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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 to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 55 min.

Cooking: 40 min.

All in all: 1 hour 35 min.

When should you start or finish this recipe?

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.

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

	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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, milk, egg

How much will it cost?

For 12 people : 7.45 €
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.

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