Sweet Chard and Rinquinquin

Sweet Chard and Rinquinquin


• 250 gr of flour
• 100 gr of butter
• 75 gr powdered sugar
• 1 egg
• 1 pinch of salt
• 1 small glass of water
• 2 large bunches of chard (300 gr leaves)
• 3 pears
• 50 gr of currants
• 50 gr of Pignons
• 25 gr of almond powder
• 75 gr of brown sugar
• 1 egg
• Ice sugar
• 3 tablespoons Rinquinquin


In a bowl, form a well with the flour, put the beaten egg, the butter in ointment, the salt, the sugar, and the water. Knead and let the dough stand for 1 hour in the refrigerator. It should be quite friable, not too wet or too dry.

While the dough is resting, blanch the strips of chard cut into strips. While the dough is resting and the chards are draining, take care of the pears. Peel them and cut them into cubes. Put them in a heavy saucepan with a little water if necessary, cover and cook over very low heat for 45 minutes to an hour.

All you have to do now is prepare the raisins and pine nuts. First, the grapes: Heat the RinQuinQuin in a small saucepan, then pour it into a small container with the raisins. Let them swell. For pine nuts, it’s easy, you only have to quickly blond them without adding fat. All the ingredients in your filling are now ready. Add the pear compote, raisins and RinQuinQuin, pine nuts, beaten egg, almond powder and brown sugar. Heat your oven to 200 degrees.

Butter your mould and spread half of your dough on it. Pour the filling over your dough. Then take the second half of your dough, flour your work surface and spread it to the size of your mould by folding it several times. The top of the pie should be slightly pierced for good cooking. Bake for 30 minutes. The dough should not brown when cooking. When your pie is cooked, let it cool and sprinkle with icing sugar.

This pie is eaten cold and is even better the next day, or even the day after, when the aromas of the grapes macerated in the Rinquinquin, pears and chards are perfectly mixed.

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