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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This recipe reminds me of school dinners. Once a week we would have this for pudding, we often wondered if it contained dried flies. My mother gave me her recipe and tastes like yours. I often make it for my family and they all love it.
I grew up in Lancashire and have been in Canada for 60 years
Oh Margaret, I’m so sorry that I missed your comment until now! That is so funny! I’m so glad you enjoyed this recipe; I’m sure it reminded you of home! Thanks so much for following along! CC
would highly recommend to bake – tops
I agree, it is tops! Thanks, John!
what a great recipe my favorite. made it the other day cant wait to make again, male cook
Wonderful, John! I’m so happy you found the recipe and like ti so much! Thank you!
My gran used puff pastry.
Oooh, that’s a lovely twist! Yummy!
can i make this recope using puff pastry
Hi Eveline, I don’t know if it would work on the bottom, but it definitely would on top! Lmk, CC
I’ve been making Fly Cemetries for about 50 years, I always make them with puff pastry. I also grate my apple into the mixture of fruit and sugar. Bake them, then put caster sugar on top when they come out the oven. I’m visiting my daughter, son-in-law and Grandchildren in America, I’m making them tomorrow for the family.
Do you put the puff pastry on the bottom, too, Maureen? Must be lovely! Thanks for the tips!
I make this using currants, raisins and sultanas, add a good sprinkle of cinnamon and ginger to it, totally delicious. Imfrom Scotland and we call it a Fleas Cemetery . Try it you wont be disappointed xx
Haha! I’ve never heard of “fleas” cemetery! :)
My supergran is asking for me to make a apple charlotte that she grow up with in the 1940-50’s would you have the old fashion recipes plz.
Hi Lynn, I don’t, but you might ask her if this sounds similar to what she grew up with: http://www.bbc.co.uk/food/recipes/applecharlotte_88965
I’ve never heard of this before. I can imagine it wouldn’t be the first thing someone might order if they’ve never tasted it before. But I’ll bet it’s delicious!
Such a yucky name for a tasty treat!
They are delicious!!
I think this looks absolutely delicious, no matter what name it goes by.
I did get a quick chuckle when I was reading your instructions as this is how my mind read it;
Begin by stirring the dead flies… instead of dried fruit. Oh dear.
Question: Do you think this recipe would work with just currants and no raisins? I have everything on hand but the raisins. Thinking currants might not be moist enough? I do have dried cherries. Ok, I might as well start a new recipe at this point. LOL. Off to the store to buy raisins.
OMG, that’s so funny, Cathy! No dead flies needed! haha! I honestly don’t know how it would turn out with just currants, but you do know it’s Zante currants and not black currants that are used, right? Let me know if you make it!
I have Zante currants and thought this might be a good recipe for them.
It’s perfect!