Pate Brisee For Mrs Dunlinsons Plate Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MRS. DUNLINSON'S PLATE CAKES



Mrs. Dunlinson's Plate Cakes image

British senior art director James Dunlinson got this recipe for traditional plate cakes, which originated in Cumberland, England, from his mother, Julia.

Provided by Martha Stewart

Categories     Cake Recipes

Number Of Ingredients 8

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

Steps:

  • 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.

BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)



Basic French Tart Dough/Pate Brisee (Dorie Greenspan) image

This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that works for both sweet tarts and savoury recipes, including the delicious Carrot & Leek Mustard Tart (recipe #440319). This is a good dough to use anytime you see a recipe calling for a pate brisee. Be prepared: This dough requires at least 3 hours to chill. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table". STORAGE TIP: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month. You can also tightly wrap and freeze the fully baked crust for up to 2 months, or freeze the unbaked crust in the pan and bake it directly from the freezer. Just add about 5 minutes or so to the baking time.

Provided by blucoat

Categories     Savory Pies

Time 45m

Yield 1 tart crust

Number Of Ingredients 6

1 1/4 cups all-purpose flour (170 g)
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons very cold unsalted butter, cut into bits (3/4 stick, 86g)
1 large egg
1 teaspoon ice water

Steps:

  • FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
  • HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
  • Chill at least 3 hours or up to 5 days.
  • When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
  • To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
  • Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
  • Chill - freeze - the dough for at least 1 hour before baking.
  • Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
  • TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
  • TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

Nutrition Facts : Calories 1269.4, Fat 75.6, SaturatedFat 45.6, Cholesterol 394.7, Sodium 1245.3, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 23.1

PATE BRISEE



Pate Brisee image

Provided by Food Network

Categories     dessert

Yield 2 (9-inch) shells or 10 (3-inc

Number Of Ingredients 5

2 2/3 cups all-purpose flour
1/2 pound unsalted butter, very cold and cut into pieces
1 teaspoon kosher salt
3 ounces cold (iced) water
1 tablespoon sugar

Steps:

  • In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out.

PATE BRISEE (PIE DOUGH)



Pate Brisee (Pie Dough) image

Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Steps:

  • In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

PATE BRISEE



Pate Brisee image

An easy pastry crust. I can't remember where I got this, but I use it whenever I make eggnog cups and tarts. I use my kitchen-aid mixer with a bread hook for step 3.

Provided by Krsi Sue

Categories     Dessert

Time 1h10m

Yield 5 inch pies, 4 serving(s)

Number Of Ingredients 5

3 3/4 cups flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1 1/2 cups butter, cut into small pieces
1/2-3/4 cup ice water

Steps:

  • Mix flour, salt, and sugar together.
  • Add butter and cut in with a pastry cutter or two knives.
  • Slowly add between 1/2 cup up to 3/4 cup water while mixing together, until the dough holds together.
  • Put dough on work surface and shape into a square.
  • Divide the dough in 1/2 and wrap each in plastic wrap.
  • Chill at least one hour before using.

Nutrition Facts : Calories 1055.2, Fat 70.2, SaturatedFat 43.9, Cholesterol 183, Sodium 1365.3, Carbohydrate 94.2, Fiber 3.2, Sugar 5.1, Protein 12.8

PERFECT PATE BRISEE



Perfect Pate Brisee image

Use this recipe when making our Pear-Fig-Walnut Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 9-inch crusts

Number Of Ingredients 5

2 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons salt
9 ounces (2 1/4 sticks) cold unsalted butter, cut into small pieces
7 tablespoons ice water, plus more if needed

Steps:

  • Pulse flour, sugar, and salt in a food processor until combined. Add butter; process until mixture has pieces ranging in size from crumbs to 1/2 inch, about 12 seconds. Add ice water; process until just incorporated but dough is not wet or sticky, no more than 20 seconds. Squeeze a small amount of dough: It should just hold together. If it doesn't, continue to pulse in more ice water, 1/2 tablespoon at a time, and then test again.
  • Halve dough; wrap each in plastic. Roll to 1/2 inch thick. Refrigerate 1 hour or up to 2 days, or freeze up to 3 weeks.

PATE BRISEE



Pate Brisee image

Provided by Food Network

Categories     dessert

Time 30m

Number Of Ingredients 4

1 1/2 cups flour
3/4 teaspoon salt
9 tablespoons unsalted butter, cold
6 tablespoons ice water

Steps:

  • Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils.
  • Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix.
  • Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months.

PATE BRISEE FOR MRS. DUNLINSON'S PLATE CAKES



Pate Brisee for Mrs. Dunlinson's Plate Cakes image

Use this recipe when making Mrs. Dunlinson's Plate Cakes.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes 2 nine-inch crusts

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces

Steps:

  • In the bowl of a food processor, combine flour, salt, and sugar. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add 1/4 to 1/2 cup ice water, in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal parts. Flatten each ball into a disk; wrap in plastic. Chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

More about "pate brisee for mrs dunlinsons plate cakes recipes"

PATE BRISEE RECIPE AND IN-DEPTH TUTORIAL - PASTRY CHEF …
Jan 9, 2009 Pate brisee is a classic French pastry dough that is the equivalent of American pie crust. It works beautifully for sweet or savory pies, and it's pretty easy to make. This is definitely a recipe you want to keep in your back pocket …
From pastrychefonline.com


THE BEST PATé BRISéE RECIPE - LOVE FRENCH FOOD
Oct 13, 2023 This paté brisée recipe is one of the basic French recipes for what most of us call the short crust pastry. Paté brisée is often a good choice of pastries to use when making tarts with fruit which have a very juicy nature …
From lovefrenchfood.com


PâTE BRISéE (SHORTCRUST PASTRY) - EVERYDAY PIE
Mar 3, 2021 Pâte Brisée is a crisp, tender, and buttery pie pastry that can be used for savory or sweet recipes. It can be made by hand, or in a food processor. Scroll down for all you need to know to become a pate brisee master!
From everydaypie.com


HOW TO MAKE PâTE BRISéE: CLASSIC PâTE BRISéE RECIPE - MASTERCLASS
Oct 19, 2024 How to Make Pâte Brisée: Classic Pâte Brisée Recipe. French for “broken pastry,” pâte brisée is a flaky, buttery, crispy pie crust. The shortcut pastry which is made using only a …
From masterclass.com


THE PERFECT SHORTCRUST PASTRY (PâTE BRISéE) - RICARDO …
Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet. Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.
From ricardocuisine.com


PATE BRISEE FOR MRS DUNLINSONS PLATE CAKES RECIPES
This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche!
From tfrecipes.com


HOW TO MAKE A QUICHE CRUST (PâTE BRISéE) - PRETTY. SIMPLE. SWEET.
Mar 29, 2024 Learn how to make a quiche crust from scratch in just a few easy steps. This perfect quiche dough recipe yields a flaky, buttery, delicious crust also known as pate brisee. …
From prettysimplesweet.com


MRS. DUNLINSON’S PLATE CAKE - EPICURIOUS
Jan 24, 2012 Ingredients. 1 teaspoon unsalted butter, for plate. 2 pounds tart, firm apples, such as Granny Smith, peeled, cored, and cut into 1 1/2-inch chunks. Fresh juice of 1 lemon. 1 …
From epicurious.com


MRS DUNLINSONS PLATE CAKES RECIPES
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 …
From tfrecipes.com


PATE BRISEE (SAVORY TART CRUST) COMPLETE GUIDE
If you are looking to up your French pastry game then look no further than the humble pate brisee. This buttery tart crust is perfect for savory dishes like quiche Lorraine or a fresh vegetable tart! Pate Brisee, or in the proper French: Pâte …
From cookingtoentertain.com


PATE BRISEE TESTED RECIPE - JOYOFBAKING.COM
Pate Brisee Tested Recipe. Pate Brisee (pronounced paht bree-ZAY) has a rich and buttery flavor and a crisp and crumbly texture. It is ideal for both sweet and savory pies, tarts, and quiches. Once made, wrap in plastic wrap and it …
From joyofbaking.com


MRS. DUNLINSON'S PLATE CAKES | RECIPE | RECIPES, APPLE RECIPES, …
Jul 28, 2017 - British senior art director James Dunlinson got this recipe for traditional plate cakes, which originated in Cumberland, England, from his mother, Julia.
From pinterest.com


Related Search