Mrs. Dunlinson's Plate Cakes
British senior art director James Dunlinson got this recipe for traditional plate cakes, which originated in Cumberland, England, from his mother, Julia.
- Servings: 6
Source: Martha Stewart Living, June 2000
- 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
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.