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Scottish fruit slice is a classic Scottish teatime treat filled with dried fruit and fresh apple. Give it a try and you’ll understand its huge appeal.
If you went into a Scottish bakery and asked for a piece of flies’ cemetery or flies’ graveyard, you probably wouldn’t be met with a strange look. Instead, you’d be presented with a slice of this tasty and unique pastry–properly named: fruit slice or fruit squares.
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It’s true–Scottish fruit slice has two very unappetizing nicknames simply because of the fruit inside. Fly’s cemetery and fly’s graveyard (or shouldn’t it be flies’ graveyard?) refers to the raisins and currants which compose the fruit filling. It sort of looks like it could be a mass of dead flies! But don’t let the nicknames turn you off as it’s a firm favourite of Scots.
Another fruity Scottish recipe!
It probably will be one of yours, too, once you take a bite. I recently had someone ask me for the recipe as her mother used to make it, but she’d lost the recipe.
I’m currently back in Scotland, and have had fruit slice a couple of times already. It really is one of those things that tastes so much better than it looks!
Another British pastry with a similar filling: Eccles Cakes!
My mother used to make this on a regular basis when I was growing up. She made it when she was visiting me in LA this past winter and I took a few shots of her preparing it. Not the best pictures, as it wasn’t planned, but I think you’ll be able to pull this off even without seeing photos. It’s a really simple treat!
Scottish Fruit Slice or Squares
loosely adapted by Christina Conte from a Lofty Peak recipe – makes 12 large or 18 small slices
FULL PRINTABLE RECIPE BELOW
Ingredients
*Note: you can use any 1 lb combination of similar dried fruit, including sultanas, cherries, etc.
- 12 oz (1 2/3 c) raisins
- 4 oz (1/2 c) Zante currants
- 1 medium Granny Smith (or sour cooking apple), chopped into small pieces
- 6 oz (1 cup) brown sugar
- 1 recipe of short crust pastry (recipe card below)
- 1 egg, beaten, to brush the top (optional, if you want to omit egg from the recipe)
- caster sugar or Baker’s Sugar to dust the top
One 9×13 inch baking tray
Directions
Preheat the oven to 425°F (215°C)
Begin by stirring the dried fruit, chopped apple and brown sugar together in a bowl. Set aside.
Cut the pastry in half, and roll out the first half on a sheet of waxed (greaseproof) or parchment paper thinly (about 1/8″) into a rectangle to line the bottom of the pan (about 11″ x 15″). Trim the rough edges.
Put the filling into the pastry lined pan.
Roll out the other half of the pastry to cover the top. Wet the edge of the bottom pastry, then carefully lift the second pastry layerand place on top of the fruit. Press edges together to seal.
Lightly mark the top into squares or slices, then brush the top with the beaten egg and sprinkle the caster/Baker’s Sugar over the top. Bake near the middle of the oven for about 30 minutes or until golden brown.
When completely cool, cut into squares or slices.
Serve with a hot cup of tea!
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Scottish Fruit Slice, Fruit Squares, Fly Cemetery or Fly's Graveyard (Oh My!)
Yield: 12 to 18 slices
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour
A very traditional Scottish pastry filled with dried raisins, currants and apples. Doesn't look nearly as good as it tastes!
Ingredients
- 12 oz (1 2/3 c) raisins
- 4 oz (1/2 c) Zante currants
- 1 medium Granny Smith (or sour cooking apple), chopped into small pieces
- 6 oz (1 cup) brown sugar
- 1 recipe short crust pastry (printable recipe card below)
- 1 egg, beaten, to brush the top (optional, if you want to omit egg from the recipe)
- caster sugar or Baker's Sugar to dust the top
Instructions
Preheat the oven to 425°F (215°C)
- Begin by stirring the dried fruit, chopped apple and brown sugar together in a bowl. Set aside.
- Cut the pastry in half, and roll out the first half on a sheet of waxed (greaseproof) or parchment paper thinly (about 1/8") into a rectangle to line the bottom of a 9"x13" baking pan (about 11" x 15"). Trim the rough edges.
- Add the filling into the pastry lined pan.
- Roll out the other half of the pastry to cover the top. Wet the edge of the bottom pastry, then carefully lift the second pastry layer and place on top of the fruit. Press edges together to seal.
- Lightly mark the top into squares or slices, then brush the top with the beaten egg and sprinkle the caster/Baker's Sugar over the top. Bake near the middle of the oven for about 30 minutes or until golden brown.
- When completely cool, cut into squares or slices.
Notes
Link to short crust pastry recipe.
Nutrition Information:
Yield: 16Serving Size: 1 slice
Amount Per Serving:Calories: 223Total Fat: 6gCholesterol: 0mgSodium: 0mgCarbohydrates: 41gFiber: 0gSugar: 0gProtein: 3g
~PIN FOR LATER~
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