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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Too sweet! My kids couldnt stand it. And not what I remember my grandma making. So I called her bestie. I asked her if I did something wrong. “Now why’d ya go and put an apple in it, yer not making an apple pie dearie” Ok, everyone has their own version of everything. Apparently, I forgot the nutmeg and cinnamon and used too much brown sugar. Never ask a Scottish Gran what you did wrong, they will tell you. But it was fun conversation. She used to call them fruit slices and would bring to church dinners. Anyway we are going to try her recipe too. We liked it, but didnt, it was just over the top sweet to us. Although my father in law totally is obsessed and asked me to make for Thanksgiving.
Unless you weighed the sugar, I’m guessing your cup of sugar was packed or more than 6 oz. This is DEFINITELY not too sweet for my family and we hate overly sweet bakes. This recipe is from an old Scottish cookbook and it contains an apple and no cinnamon and nutmeg (that’s very American, definitely not Scottish). I’m rather confused by your review, “we liked it, but didn’t…”
I can tell you, this is as Scottish as it comes. Good luck with your gran’s recipe.
This looks just like the ones my grandma made as Christmas except that she used lard in the crust—really old recipe. I miss her. We tried making them after she passed and it was bit easy, but I think it’s because we didn’t refrigerate the dough first. Thanks for sharing list.
Hi Mae, oh I bet lard in the crust would have been great! I think there’s a typo as I don’t understand what you mean by it was a bit “easy” given what you wrote afterwards. Practice makes perfect! Thanks for your lovely comment! Enjoy!
Regarding the fly cemetaries – could you tell me the correct oven temperature and the cooking time? I have a fan oven.
Hi Julie, I don’t know about the C conversion for a fan oven, but for F, we just deduct 25 degrees and keep the time the same. What does your oven manual say to do? I would go with that as I don’t want to steer you awry.
These bars are so tasty, and a great source of sustenance. Raisins and currants are sadly underutilized these days.
They are, Susan! I completely agree with both comments! :)
I have been looking for this recipe for years. I was searchimg for Raisin Squares as they were sold here. I made it today. The flavor is what I remember but the pastry and filling were dry. I am not sure what I did wrong but I did follow the instructions. I will try again!
Sorry to hear that, Ann. It’s the recipe my mother made in Scotland for years and we continue to make today. This is definitely not dry, so I’m glad you’re going to try again. Let me know how it goes! CC
Like Ann, I’ve been searching for this recipe — it’s the only one of my “Nannie’s” that my Aunt doesn’t have. I cannae wait to try ’em! :-) Thank you for sharing Christina!
That’s great, Kelly! I’m sure you’ll love it, thank you and enjoy!
Hi
This was my mums favourite slice to bake, I suggest you cook the fruit for a few minutes with a little water
then add a couple of teaspoons of cornflour mixed with a little water, cook for a minute or so ,Cool, before spreading on the pastry. It certainly wont be dry Ive been making these for
60 years Just love them I was home in Scotland last year and ate quite a lot of them Very popular in cafe’s Have fun !Keep safe and well at this strange time.
Thank you, scottygirl! That was kind of you to suggest. We’ve never had them turn out dry, but maybe Ann will like your suggestions. Stay safe!
My mum used to make these but she used to cook the fruit first with a little water as well. I am hoping these taste the same as she passed when I was young and didn’t get her receipts
I hope so too, Marie, but I bet they will. The basic recipe isn’t too different. Sorry to hear about your mum :(
When we went to Scotland, our neighbor said to find this in a bakery and try it. We looked everywhere but couldn’t find it. So happy to have this recipe–it’s delicious! Thanks!
I think it’s more difficult to find in bakeries now, Melanie (sadly). Yes, I’m so glad you found it and can make it at home! Thank YOU!
We recently found out that we are of Scottish descend. I plan to make this for Christmas this year to incorporate our heritage into the celebration.
That’s wonderful to hear, Christine! You are envied by many, do you know that? Love that you’re making the Fruit Slice for Christmas! Try more of my Scottish recipes in the new year and let me know what you think! Merry Christmas!
Can you get the Zante Currants the USA
YES! SunMaid has them, but there are other brands, too. Here’s my affiliate link to Amazon You might find them in your grocery store, too, though. Good luck.