BERRY BARRIAUX PIE

La Berry barriaux pie is a tart composed of a shortcrust pastry base, a filling of prunes stewed with sugar, wine and cinnamon and puff pastry braces.

In Berry, the term “barriers” means “small barriers”. Indeed, the barriaux tart, a Berry specialty, is decorated with small pasta braces or “barriaux”.

Easy to prepare, delicious, it is perfect for snacks of the day.

Level of difficulty: easy
Preparation time : 10 min
Rest time : -
Cooking time : 40 min
Total time : 50 min
6 people
1 shortcrust pastry roll
1 roll of puff pastry
500 g of pitted prunes
100 g powdered sugar
100 ml of red wine
100 ml of water
1 egg yolk
cannelle

Preparation:

  • FaSoak the prunes covered with water overnight.
  • In a saucepan, cook the prunes, sugar, wine and cinnamon for 20 min.
  • Remove from the heat when the preparation has the consistency of a compote.
  • Laisser refroidir.
  • Place the shortcrust pastry in a 23 to 24 cm diameter mold.
  • Distribute the preparation over the dough.
  • Roll out the puff pastry and cut into strips of the same thickness.
  • Arrange the dough strips in crosses on the pie.
  • Brush the dough with egg yolk.
  • Preheat the oven in static mode to 180 ° C.
  • Bake for 35 to 40 minutes until you obtain a beautiful golden color.
  • Take out of the oven and let cool.
  • Serve and enjoy!