Eccles Cakes Recipe

Make Martha Stewart's Eccles Cakes from the Dried Fruit episode of Martha Bakes.

Ingredients

Pate Brisee:
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Filling:
1/4 cup golden raisins, roughly chopped
1/4 cup dark raisins, roughly chopped
1/4 cup dried figs, finely chopped
1/4 cup dates, pitted and finely chopped
1 cup boiling water
1/2 cup granulated sugar
2 tablespoons unbleached all-purpose flour
Pinch of kosher salt
Grated zest of 1 orange, plus juice of 1/2 orange
1 large egg, for egg wash
Sanding sugar, for sprinkling

Directions

Pate Brisee: Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days.
In a large heatproof bowl, combine both raisins, figs, and dates. Add boiling water and let stand until softened, about 15 minutes. Strain and discard liquid. In a separate bowl, mix together granulated sugar, flour, salt, and orange zest and juice until combined. Fold in softened fruit. Cover and refrigerate until completely cool.
Preheat oven to 375 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out one disk of dough to a 1/8-inch thickness. Using a 4-inch round cutter, cut out rounds (you should have about 7); transfer to prepared sheets. Repeat with remaining disk. In a small bowl, whisk together egg and 1 teaspoon water for egg wash; set aside.
Spread each round with 1 tablespoon filling, leaving a 1/2-inch border. Brush edges with egg wash, then fold to make a half-moon shape and press to seal edges. Repeat process with remaining dough and filling. Refrigerate until chilled, about 20 minutes.
Using a paring knife, make three diagonal slits across each cake. Brush with egg wash and sprinkle with sanding sugar. Bake, rotating sheets from top to bottom and front to back halfway through, until golden brown, 30 to 35 minutes. Transfer sheets to wire racks and let cool completely before serving.