For something with such an unappetising nickname these Currant Fruit Squares are surprisingly tasty. I suppose they do look like a massive pile of dead flies but if you try not to think about that when you’re eating them they are delicious. Currant Fruit Squares consist of a layer of buttery shortbread-style pastry top and bottom and a lightly-spiced dried fruit filling. These are traditionally made from currants and, whilst the currants do give the best flavour, I like to add some sultanas or raisins for extra softness and squishiness.
I often think that life is too short to roll out pastry to fit a tin – it’s so hard to get it exactly right and you usually have to trim it to fit. I hate waste and having leftovers so I have devised a quick and easier method which ensures no waste.
This is more a shortbread style than pastry so it would be harder to work with if you were rolling it out but doing it this way ensures no rolling is needed – if you can press a traybake base into a tin then you can do this. Do follow the instructions to make the pastry exactly – it needs to be soft and easy to spread.
You will need a second tin the same size as the one you want to make the Currant Squares in, line the one you are using to make the Fruit Squares with silicone or greaseproof paper and the second tin (which you will form the top pastry in) with cling film. This allows you to remove the pastry easily when you need to.
Divide the pastry exactly in half and spread each half evenly in each tin. You can spread it out roughly with your hands then use a palette knife to smooth it evenly. Place both tins of pastry in the fridge to chill while you make the filling.
Currant Fruit Squares (Flies’ Graveyards)
Equipment
- 2 18 x 28cm shallow rectangular traybake tins one to bake the Fruit Squares in, the other to form the top pastry – 2 x 9" square tins will also work
- 1 heavy based saucepan
Ingredients
For the Pastry:
- 450 g plain flour
- 225 g butter
- 75 g icing sugar
- 2 small eggs
- a little water, if required
For the Filling:
- 200 g currants
- 200 g sultanas you can use raisins if you prefer
- 50 g butter
- 100 g soft brown sugar
- 3 teaspoons ground mixed spice
- 230 ml water
- 1 heaped tablespoon cornflour
Instructions
- Prepare both tins as above – line the one you want to bake the Fruit Slice in with greaseproof or silicone paper and the other with cling film.
- Make the pastry – melt the butter then add the other ingredients and mix well until you have a smooth, soft dough. If the mixture is dry or crumbly add a little water as required.
- Divide the pastry equally in two and press each piece evenly into the base of the prepared tins. You do not need to spread it up the sides. Use your hands to spread it out then press down with a palette knife or the back of a spoon, make sure it is smooth and even.
- Place both tins in the fridge and chill for a couple of hours until firm.
- Meanwhile, make the filling. Place the fruit, butter, sugar and 200 ml water in a heavy based pan over a high heat and bring to the boil. Boil for 5 minutes. Mix the remaining 30 ml water with the cornflour and stir this into the fruit mixture, cook until thickened then set aside to cool. If you need to cool it quickly remove from the pan and spread the mixture out in a shallow tray.
- Once the pastry has chilled, heat the oven to 160C (fan) and spread the fruit filling over the pastry in the tin lined with greaseproof or silicone paper. Remove the pastry in the tin lined with cling film and carefully set it on top of the fruit filling. If the pastry is too soft to handle it needs to be chilled further, when sufficiently chilled you should be able to handle it without breaking.
- With the top layer of pastry in place, place in the oven and bake for 30 – 40 minutes, until the pastry looks dry and is a light golden in colour. Allow to cool completely and sprinkle the top with caster sugar before cutting into squares.