Fly Cemetery (Scottish Fruit Slice)

If someone offered you a Fly Graveyard or Cemetery Recipe would you take it? It doesn't exactly sound appealing, does it? But actually, this Scottish Fruit Slice is much tastier than the joke name belies.

Whether you know it as or decide to call it Flies' Graveyard, Flies' Cemetery, Scottish Fruit Slice Scottish or even Fruit Square, this easy recipe of shortcrust pastry filled with juicy currants and raisins, said to resemble dead flies, is one to add to your repertoire. It's quick and simple to make and works well for bake sales or afternoon tea.

The filling of this Fly Cemetery is a bit like a quick and easy version of the sweet mince pies that are eaten around the Christmas holiday season. It's known all over the United Kingdom but is particularly popular in bakeries across Scotland, which is why we decided that Scottish Scran needed a Fly Cemetery recipe.

And of course, like many of our Scottish baking recipes (we're looking at you, tablet) you could add a splash of Scottish whisky for an extra Scottish flavour and kick.

Flies' Graveyard, Flies' Cemetery, Scottish Fruit Slice, Fruit Square, whatever you want to call it. This easy bake is reminiscent of fruit mince pies, but it's a quick version to make and best enjoyed at any time of the year.

Shortcrust Pastry:
1¾ cups + 2 Tbsp. all-purpose flour, unbleached (300 g)
⅔ cup butter, cold (150 g)
⅓ cup water, cold (75 mL)

Filling:
1⅓ cups currants (200 g)
1⅓ cups raisins (200 g)
3½ Tbsp. butter (50 g)
½ cup brown sugar (100g)
3 tsp. mixed spice

Garnish:
caster sugar, for sprinkling

The first step is making the pastry. You need to use cold butter and cold water (best chilled in the fridge). If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.

Next pour in the cold water and use a butter knife to stir the mixture to bring it all together as much as possible.

Tip on to a lightly floured surface and finish pulling the mixture together with your hands. Add a little extra flour if you need to but no more water. Don't knead the pastry, try to handle it as little as possible, just as much as you need to bring it into a ball which you can then put in cling film and put in the fridge. Let it rest there for at least 15 minutes, up to 2 days.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Next is the filling. Either use a microwave-safe bowl to melt the butter, or put it in a pan on the stovetop. Add the brown sugar, currants, raisins, and mixed spice, take off the heat and stir to combine. Allow it to cool while you roll out the pastry.

Take the pastry out of the fridge and split it into two pieces, with one just a little bigger than the other. This is the one you'll use for the base. Roll it out until it's about 3mm, no more than 5mm, in thickness. You want the pastry to be about 1.5-2 cm bigger in size than your baking tray so that it comes up the sides of the tray to form the edges of the slice.

Line a 9x12" tray with baking paper and put the pastry in. Pour in the filling and spread evenly over the pastry.

Roll out the remaining pastry for the "lid" of the fruit slice. Place over the top and press down into the pastry on the sides. Put a few vertical slits on the top of the pastry to let out the steam. We usually do these where we intend to cut the slices later.

You can use a milk or egg wash on the top of the pastry if you want a more golden colour.

Put in the pre-heated oven for approximately 40 minutes, checking from around 30 minutes to see if the pastry has started to brown. It should be a light golden colour on top.

When you take it out of the oven you can sprinkle a little caster sugar on top for extra sweetness.

Slice while still warm and then serve warm or cold.

Makes 12 slices.

Cook's Notes:

• We used a 9x12" baking tray which was a perfect fit for the pastry when it was rolled thinly.
• You can mix and match other dried fruits for the filling if you like, or even add a splash of whisky.