Angevin plum pâté


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).
24 K 4.5/5 (4 reviews)
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Last modified on: July 31th 2022
For 4 people, you will need:

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Times for this recipe
Preparation: 55 min.
Cooking: 40 min.
All in all: 1 hour 35 min.
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Step by step recipe


Stage 1 - 10 min.
Angevin plum pâté
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.
Angevin plum pâté
Cut the dough flush with the top of the pan and place in the fridge to await further processing.

Stage 3 - 8 min.
Angevin plum pâté
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.
Angevin plum pâté
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.
Angevin plum pâté
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.
Angevin plum pâté
Sprinkle the plums with 5 tablespoons caster sugar.

Stage 7 - 3 min.
Angevin plum pâté
Fold the edges of the dough over the top of the plums.

Stage 8 - 2 min.
Angevin plum pâté
With a brush gild the folded edge.

Stage 9 - 2 min.
Angevin plum pâté
Place the disc on top, press with your fingers all around.

Gild the disc as well.

Stage 10 - 1 min.
Angevin plum pâté
You can sprinkle a little powdered sugar on top of the disc.

Stage 11 - 40 min.
Angevin plum pâté
Bake in the oven for 30 to 40 minutes, the pâté should be golden brown.

Stage 12
Angevin plum pâté
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 recipe190 RDI=80 %1,460 RDI=140 %940 RDI=140 %2,700 RDI=140 %11,290 RDI: 140 %
Per 100 g20 RDI=9 %180 RDI=20 %120 RDI=20 %330 RDI=20 %1,400 RDI: 20 %
Per person50 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 4 people : 2.50 €
  • 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.
This recipe uses (among others)
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