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Angevin plum pâté

Name: Angevin plum pâté
Prep time: 51 min
Cook time: 40 min
Total time: 1 h 31 min
Yield: 4 people
Cuisine: French
Ingredients: 300 g shortcrust pastry (pâte brisée); 400 g plums; 5 tablespoons caster sugar; 30 g beaten egg

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).

46 K 4.2/5 (5 reviews)522568

Duration

1 hour 35 min.

Difficulty

Easy

Last modified on: November 3^rd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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: 795 grams

Times for this recipe

Preparation

55 min.

Cooking

40 min.

All in all

1 hour 35 min.

Preparation 55 min.

Cooking 40 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 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.

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 5 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	24 g RDI=28 %	182 g RDI=51 %	118 g RDI=119 %	333 kcal RDI=12 %	1,398 kJ RDI=12 %
Per person	48 g RDI=55 %	362 g RDI=101 %	234 g RDI=237 %	662 kcal RDI=25 %	2,774 kJ RDI=25 %
Whole recipe	194 g RDI=221 %	1,449 g RDI=405 %	936 g RDI=946 %	2,650 kcal RDI=98 %	11,096 kJ RDI=98 %