Shortcrust Fruit Slice

Better known as a Fly's Cemetery!! 

This is one of my mamma and was my grandfathers favourites. 

It has to be one of the simplest tray bakes i've ever made, consisting of dried vine fruits and shortcrust pastry with a few added ingredients. 

I've been meaning to make this for a while but never quite got round to it until now. My secret to making it taste and smell so good is ground all spice... totally faking christmas.

I went down the easy route of ready rolled but if you can nothing beats home made pastry. 

Ingredients: 

• 1 cup of dried Currants 
• 1 cup of dried Raisins/Sultanas 
• 2 desert spoons of Cornflour
• 1 teaspoon of Ground All Spice 
• 1 cup of Caster Sugar 
• 1 cup of Water 
• 2 packets of Ready Rolled Short Crust Pastry

Method: 

1. In a heavy based saucepan mix together the currant,raisins,cornflour and all spice. Pour in the sugar and water place the pan on a medium heat for 5 minutes or until thick and syrupy. Stir the mix every so often and keeping an eye on the mixture. 
2. Once the currant mixture is thick remove from the heat, spoon into a bowl and leave to cool completely. 
3. Preheat the oven to 180/190c. 
4. When the mixture is completely cooled, line a swiss roll tin with 1 roll of pastry. Spoon the mix on top of the pasty and even out leaving 1/2cm around the sides. 
5. Lay the 2nd roll of pastry over and pinching down on the bottom layer. Remove any excess pastry before pricking with a fork. 
6. Brush over with milk/egg wash before sprinkling with caster sugar. Place the fruit slice into the oven for 20-25 minutes. Leave to cool before slicing into squares. 

LoveLx