Scottish Fruit Slice, Fruit Squares, Fly Cemetery or Fly's Graveyard (Oh My!)
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
12 to 18 slices
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Calories
235 kcal
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Course
Bread, Baked Goods
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Cuisine
Scottish
Scottish Fruit Slice, Fruit Squares, Fly Cemetery or Fly's Graveyard (Oh My!)
Description
Scottish Fruit Slice, also known by names like Fruit Squares or Fly Cemetery, is a classic baked fruit bar with a sweet, tender filling encased in a buttery short crust pastry. The combination of raisins, currants, and chopped apple soaked with brown sugar creates a moist, sweet fruit interior. The pastry is rolled thin to provide a crisp but tender base and cover, sealing in the filling during baking at a high temperature until golden.
The top pastry is scored into squares before baking and brushed with beaten egg (optional) and dusted with caster sugar to add a subtle shine and sweetness. Once cool, it cuts neatly into firm fruit squares suitable for teatime, packed lunches, or an afternoon snack. The mixture of dried and fresh fruit gives a layered texture and a balance of chewy and soft elements.
Because the recipe uses a separate short crust pastry, it allows precise control over pastry thickness and flakiness. This slice can be enjoyed on its own or with a spread of butter or cream. The recipe includes a link to the short crust pastry for reference and can be adapted with variations in dried fruit.
Ingredients
- 1 ⅔ cups raisins
- ½ cup currants Zante
- 1 medium apple or sour cooking apple, chopped into small pieces, Granny Smith
- 1 cup brown sugar
- 1 recipe short crust pastry printable recipe card below (link in notes)
- 1 egg beaten, to brush the top (optional, if you want to omit egg from the recipe)
- 1 Tbsp 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 ⅛") 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
- Use a good-quality short crust pastry for a tender, flaky crust; a printable recipe card is linked within the notes for the pastry.
- Brushing the top with beaten egg before sprinkling sugar adds color and a slight glaze but can be omitted for an egg-free version.
- Cut the slice into squares only after the fruit slice has completely cooled to prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 18 slices
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 235kcal | 12% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 133mg | 6% |
| Potassium | 277mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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