Breton pie with prunes
10 servings
90 minutes
Breton pie with prunes is a true embodiment of French rural cuisine. Its roots trace back to the Brittany region, known for its rich baking traditions. This pie has a delicate, velvety texture and rich flavor due to the combination of sweet prunes soaked in fragrant tea and soft dough made with milk and eggs. A light caramelization on the surface adds a pleasant depth of flavor. The Breton pie pairs perfectly with coffee or strong tea and can also be a magnificent conclusion to a meal. Its simplicity in preparation and rich taste make it a popular choice for cozy family evenings as well as festive tables.
1
Soak the prunes in strong tea for a few hours, preferably overnight. Preheat the oven to 220 degrees. Grease a deep (about 4 cm) 30x30 cm dish with melted butter.
- Pitted prunes: 250 g
- Black tea: 2 teaspoons
- Clarified butter (ghee): 30 g
2
Mix sugar and eggs. Slowly add flour, and salt. Gradually incorporate cold milk. The mixture should be liquid.
- Sugar: 130 g
- Chicken egg: 6 pieces
- Wheat flour: 110 g
- Whole milk: 750 ml
- Salt: pinch
3
Place the prunes in a greased dish and put them in the oven for a few minutes to warm up.
- Pitted prunes: 250 g
- Clarified butter (ghee): 30 g
4
Remove and pour with the resulting mixture.
5
Bake for 10 minutes, then reduce the temperature to 180 degrees and keep in the oven for another 30 minutes. Then let the pie sit for 10 minutes. Remove and cool.