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Cook books are usually too polite to use the term fly cemeteries; you have to look them up under something innocuous, such as fruit squares. How dull. If you use a processor to first make the pastry, you don’t even need to wash it before using it to chop the fruit filling.
- 200g standard flour
- 50g caster sugar
- 125g firm butter, cut into pieces
- 1 egg yolk
- 2 teaspoons cold water
Put the flour, sugar and butter into a processor and pulse until the mixture is something like breadcrumbs. Tip the mixture out into a large bowl.
Put the egg yolk and cold water into a cup and whisk with a fork. Sprinkle this over the ingredients in the large bowl, mixing it evenly though with a fork.
Abandon the fork, and use your hand to press the crumbly mixture into a firm dough.
Tip out onto a bench and knead lightly for a couple of minutes until the dough is smooth.
Divide into halves and roll each half out into a rough circle about the size of a dinner plate.
Place one circle on baking paper on a baking tray, and set aside the second circle in a cool place while you make the filling.
- 1 smallish tart apple, such as braeburn, jazz or granny smith.
- 2 cups mixed dried fruit, such as raisins, currants, sultanas, figs
- 1 teaspoon cocoa
- half teaspoon ground cloves
Quarter, core and peel the apple, and cut into chunks.
Put in the processor together with the dried fruit, cocoa and cloves. Whiz to form a rough paste.
Spread the paste over the circle of pastry, leaving a margin.
Lay the second circle of pastry over the fruit paste and press the edges together firmly. Prick top with a fork.
Bake in a 190C oven for about 25 minutes until the pastry is a pale biscuit colour.
Delicious eaten while still warm, but can also be stored for 3 days.