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Gallery Mrs. Dunlinson’s Plate Cakes Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 pounds Granny Smith apples, peeled, cored, and cut into 1 1/2-inch chunks Juice of 1 lemon 1 pound raspberries 1 teaspoon butter, for plate Pate Brisee All-purpose flour, for work surface 1/2 cup sugar, plus 1 tablespoon for sprinkling 1 large egg, lightly beaten with 1 teaspoon water
Cook’s Notes You will need an 8- to 9-inch ovenproof plate, such as an ironstone or stoneware dinner plate. The recipe calls for raspberries and apples, but any summer berries can also be used; the amount of sugar will vary with the tartness. Variations For gooseberry or currant plate cakes, replacethe fruit in step 1 with 1 1/2cups sugarand 2 pounds (5 cups) either gooseberries(brown stems removed) or whole black currants. Pile sugared fruit onto the plate withthe rolled-out bottom crust. Sprinkle with 1/2cup sugar. Brush the edge of the pastrywith water to seal crust. Continue with step 3 in recipe.
Gallery Mrs. Dunlinson’s Plate Cakes
Recipe Summary Servings: 6
Gallery
Mrs. Dunlinson's Plate Cakes
Mrs. Dunlinson’s Plate Cakes
Mrs. Dunlinson’s Plate Cakes
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 pounds Granny Smith apples, peeled, cored, and cut into 1 1/2-inch chunks Juice of 1 lemon 1 pound raspberries 1 teaspoon butter, for plate Pate Brisee All-purpose flour, for work surface 1/2 cup sugar, plus 1 tablespoon for sprinkling 1 large egg, lightly beaten with 1 teaspoon water
Directions
Heat oven to 375 degrees with rack in center. In a medium bowl, toss apples and lemon juice. Gently fold in raspberries. Set aside. Coat an 8- or 9-inch ovenproof plate with butter. Set aside.
Divide the pate brisee in half; roll out one half on a lightly floured surface, to a circle 1 inch larger than the plate, about 1/8 inch thick. Transfer to prepared plate. Mound the fruit in the center of the plate, and sprinkle with 1/2 cup sugar. Brush the edge of the pastry with water to seal crust.
Roll out remaining pastry, a few inches larger than the plate, and place on top of the fruit. Trim off any excess, then turn the edges under to seal. Flute the edges with fingers or a fork, and make 2 or 3 slits in the top for steam to escape. Brush egg wash evenly over cake, and sprinkle with remaining sugar. Place plate on a sheet pan to catch any drips. Bake 40 to 50 minutes, until crust is golden and fruit is bubbling. Let cool on a wire rack 10 minutes before serving.
Cook’s Notes You will need an 8- to 9-inch ovenproof plate, such as an ironstone or stoneware dinner plate. The recipe calls for raspberries and apples, but any summer berries can also be used; the amount of sugar will vary with the tartness.
Variations For gooseberry or currant plate cakes, replacethe fruit in step 1 with 1 1/2cups sugarand 2 pounds (5 cups) either gooseberries(brown stems removed) or whole black currants. Pile sugared fruit onto the plate withthe rolled-out bottom crust. Sprinkle with 1/2cup sugar. Brush the edge of the pastrywith water to seal crust. Continue with step 3 in recipe.
Cook’s Notes
You will need an 8- to 9-inch ovenproof plate, such as an ironstone or stoneware dinner plate. The recipe calls for raspberries and apples, but any summer berries can also be used; the amount of sugar will vary with the tartness.
Variations
For gooseberry or currant plate cakes, replacethe fruit in step 1 with 1 1/2cups sugarand 2 pounds (5 cups) either gooseberries(brown stems removed) or whole black currants. Pile sugared fruit onto the plate withthe rolled-out bottom crust. Sprinkle with 1/2cup sugar. Brush the edge of the pastrywith water to seal crust. Continue with step 3 in recipe.
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All Reviews for Mrs. Dunlinson’s Plate Cakes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mrs. Dunlinson’s Plate Cakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
