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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.
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.
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.
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