Scottish Fruit Slice, Fruit Squares, Flies’ Cemetery or Flies’ Graveyard (Oh My!)
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 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.
Serve with a hot cup of tea!
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Scottish Fruit Slice, Fruit Squares, Fly Cemetery or Fly's Graveyard (Oh My!)
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: 16 Serving Size: 1 sliceAmount Per Serving: Calories: 223Total Fat: 6gCholesterol: 0mgSodium: 0mgCarbohydrates: 41gFiber: 0gSugar: 0gProtein: 3g
~PIN FOR LATER~
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Well I’ve certainly learned something here – I’d never even heard of it but maybe because I lived in a shoebox in Scotland. My Scottish Grannies would never call them by their names: instead it was “raisin stuff” or “caramel stuff”. Have a lot of catching up to do there so thanks for the name. So enjoying your videos and photos of your Scottish trip, Christina.
Oh that’s so funny, Jill! We’re kind of like that with Italian dishes, like “spinach things”! :) Thank you, glad you’re enjoying the pics!
Perfect. Oh this was so good.
Wonderful!!
I am from Scotland and returned to live here permanently after 30 years abroad.
This used to be one of my favourites and I had forgotten about it so thank you for reminding me.
Generally after Christmas, British supermarkets reduce jars of mincemeat and I would substitute that for raisins and current, plus the baking apple as your recipe. This saves money and it can be frozen. Also bake it in a METAL tray to make crispier bottom pastry, Use a deep sided tray like a brownie pan as the filling sometimes bubbles up and overflows, making a real mess of the oven.
I am from Scotland and have returned to live there again permanently after 30 years. This used to be one of my favourites, and I had forgotten about it, so thank you for reminding me.. Generally after Christmas, the British Supermarkets sell jars of mincemeat for 50% or 75% off and I used to substitute that for the dried fruit mix plus the apple. Also, bake in a large oblong metal baking tray as it makes a crispier bottom pastry. I have never heard it called a fly cemetery with sultanas or cherries ONLY with raisins and currents, however I bet it is delicious with other fruits too so I will give it a try. FABULOUS
Oh, YUM! Can’t wait to try these!
Tastes great, David!!
Haven’t seen this since My Mom made every Christmas, she always called it mincemeat squares. Mom was born and raised in Scotland and I was born there, so I enjoy finding many of the foods growing up in Michigan. We have a wonderful bakery a meat market in Detroit suburb called Ackroyds that has most everything Scottish to eat. Been going there over 60 years.
Try this recipe, Maida! I bet you’ll love it even more!
One of my favourites, makes a fabulous after dinner desert with homemade custard sauce, plus it’s loaded with energy with the currants and raisins, Mmmmmmm!
Tony
Of course, with custard!!! :)
Yum, we always called them Flea Cemeteries, a real favourite! Enjoy your trip in Scotland…
would highly recommend tops