Currant Fruit Squares (Flies' Graveyards)
rich fruit filling between a buttery shortbread pastry
Servings: 24
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.