Fruit Slice Fly Cemetery Recipes

FRUIT SLICE (FLY CEMETERY)

Steps:

• Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.
• In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.
• Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.
• In a bowl mix the currants, sugar, butter and mixed spice until combined.
• Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.
• Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.
• Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry
• Bake for 25-30 minutes until a light golden brown colour.
• Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.

FRUIT SLICE/SLAB AKA FLEA CEMETERY

Steps:

• Make the pastry by sifting flour and salt into a large mixing bowl. Add butter and shortening/margarine and using your fingertips mix together till the mixture resembles fine breadcrumbs. This may take a little while as this makes a lot of pastry, stick in there and it will all come together. Stir in the sugar then add the beaten egg. Mix together until the ingredients bind together making a soft dough. Knead the dough lightly till smooth then wrap in cling and chill for 30 minutes in the fridge.
• Meanwhile make the filling by placing currants, mixed spice and sugar in a large pan and cover with just enough cold water to cover the currants and no more. Bring this to the boil and simmer gently for no more than 5 minutes. Remove the pan from the heat and gradually add the custard powder paste stirring until the fruit mixture has thickened slightly, it will thicken even more when cold.
• Preheat your oven to Gas mark 3/170oC. Grease a 18cm x 30cm swiss roll tin and line with non-stick baking paper, although mine was ok without it.
• Divide pastry in 2 and roll out one half on a lightly floured surface and line the tin with it, pressing the pastry over the base and sides of the tin. Brush the edges with a little water.
• Spoon in the fruit mixture, spreading it evenly over the base, packing it down well. Roll out the remaining pastry to a rectangle larger than the tin and lay this over the filling and pat down lightly.
• Using a sharp knife trim away excess pastry from the edges and crimp the edges for decoration. Cut 2 slits in the centre of the pie and bake in the oven for 50 - 60 minutes or until the pastry is cooked and golden. Sprinkle with caster sugar when hot then leave to cool and serve warm or cold in slices.
• Optional topping: Instead of the sugar you can cover it with white glace icing. It must be a thick mixture applied in a thick layer to the pie when it is cold.