The restaurateurs of Angers are not short on know-how, and they know better than anyone how to make the best of regional specialities and local produce: rillauds, zander in a beurre blanc sauce washed down with a Savennières wine, the blue chocolate known as "Quernons d'Ardoises", or greengage pies and desserts made with Cointreau. Take your pick of the menu!
Make the most of the
Gourmet RDV dates to enjoy a special moment in the company of a great Angevin chef: go to the heart of the kitchens, and discover the secret of a recipe combining creation with the traditions of Anjou.
Angevin Greengage Pie:
Preparation: 15 minutes
Cooking: 35-40 minutes
Ingredients (serves 6/8):
- 2 x rich shortcrust pastry
- 1 good kilo of greengages (only)
- sugar
- butter
Preparation:
Place the first layer of pastry in a 28 cm pie dish, arrange the greengages, but leave a space at the centre of the tart.
Sprinkle with approx. 50 g. of sugar and a few knobs of butter, then place the second layer of pastry on top.
Beat an egg yolk with a teaspoonful of water, and brush over the pastry lid.
Make sure the pie is well sealed.
Bake in the oven at mark 7 for 35 to 40 minutes.
Enjoy warm.