Fruit Slices

Method

Preheat oven to 200°C (400°F), Gas Mark 6.

For the pastry:

  1. Sift flour and salt into a mixing bowl
  2. Rub the butter into the flour until it resembles fine crumbs
  3. Add the beaten egg and a little chilled water to make a soft but not sticky dough. This can be done in a food processor.
  4. Wrap in Clingfilm and chill in the fridge.

For the filling:

  1. Place the fruit, sugar, apples, water, cinnamon, mixed spices, lemon rind and juice into a saucepan. Bring to the boil and simmer for 5 minutes.
  2. Blend the cornflour with a little water and add to the fruit, cook until thick then leave to cool.
  3. Divide the pastry sheet into two even size pieces, roll each piece out to fit a swiss roll tin.
  4. Place one pastry sheet on the swiss roll tin and spread the cooled mixture on top, cover with the second piece of pastry.
  5. Brush with a little milk and sprinkle with sugar.
  6. Bake until golden brown, leave to cool and cut into squares or fingers.
Ingredients

Pastry

  • 110g (4oz) Neill's Golden Fleece Plain Flour
  • 110g (4oz) Neill's wholemeal flour
  • 175g (6oz) Butter
  • Pinch salt
  • 1 Medium egg
  • Chilled water

Filling

  • 225g (8oz) Mixed dried fruit
  • 250ml (½pt) Water
  • 1 Teasp cinnamon
  • 1 Teasp mixed spices
  • 1 Desertsp cornflour
  • 1 Bramley apple
  • 1 Lemon rind and juice
  • 75g (3oz) Sugar