This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
39 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.
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.
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 | 190 RDI=60 % | 1,460 RDI=100 % | 940 RDI=110 % | 2,700 RDI=100 % | 11,290 RDI: 100 % |
| Per 100 g | 20 RDI=7 % | 180 RDI=10 % | 120 RDI=10 % | 330 RDI=10 % | 1,400 RDI: 10 % |
| Per person | 50 RDI=10 % | 370 RDI=30 % | 230 RDI=30 % | 670 RDI=30 % | 2,820 RDI: 30 % |
How much will it cost?
- For 4 people : 2.50 €
- 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: Jelly-style plum jam, Creamy plum and pear clafoutis, Plum tart "En passant par la Lorraine", Clafoutis-style plum financier , Plum and hazelnut crumble, ... See them all 11
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Mornay onion tart, French custard tart, Rata-tart, Paté en croute (terrine in a pie crust), Salmon and leek fondue tart, ... See them all 16
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Galette berrichone, Chocolate rolls (petits pains), Wiener Schnitzel, Brioche galette, ... See them all 80
Caster sugar
Like these other recipes: Fresh mint ice-cream, Caramelized pear custard tart, Little apple and verbena tarts, "Moelleux" cake batter, Brioche Tatin, ... See them all 370
Other recipes you may also like
Apple custard tart
You may well know the classic Parisian custard tart (or "flan"), traditionally vanilla-flavoured. Here is an apple version, with extra apple flavour as the custard is made with apple juice. This is topped with delicious caramelized apple slices. July 26th 202051 K 2 hours 40 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025355 K5 1 hour 15 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside. October 30th 2021457 K4.6 5 hours 30 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice. February 21th 2011287 K5 12 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.