April 21 2020

Scottish Fruit Slice and Currant Cakes | Let’s Celebrate TV

Whether you call it Fruit Slice, Fruit Squares or Currant Cakes, this treat can be found in most bakeries in Scotland. A sweet treat in a flaky crust, this old family recipe was sent in by a viewer. I’ve recreated it to make it foolproof for non-bakers like myself.

The posh name for this delicious concoction is “Fruit Slice” but it is often called “Fly Cemetery” as the filling of currants does look a bit like a collection of dead flies!

Idea and contribution credit goes to “Kevin – The Basic Filmmaker” with extra special thanks to his mom, Joan, for letting us re-imagine her recipe.

=== 🍽🍸🥩 Recipe ===
1 box of premade refrigerated pie crusts
8 oz. Zante Currants
1/3 cup sugar
4 tablespoons softened butter
1 rounded tablespoon pumpkin spice
2 eggs, beaten w/a little water
Sugar for dusting

Preheat oven to 350 degrees.
Remove pie crusts from the refrigerator and let stand for 15 minutes.

In a bowl mix the currants, sugar, butter and pumpkin pie spice until well combined.

On your work surface, sprinkle a small amount of flour and unroll one of the piece crusts. Using a bowl or cardboard as a guide, cut out 3 – 5″ round pieces of crush, set on to sheet pan with parchment paper. Repeat for the second crust to and up with tops and bottoms for 3 cakes.

On each of the bottom crusts, place 1/2 cup of the filling in the center Flatten slightly with the bottom of the measuring cup. Place the top crust over the fruit mixture and press to join the edges. Crimp crust edges together with a fork.

Brush with the egg mixture and sprinkle with a generous pinch of sugar . Using the fork, prick the top a few times to allow the steam to escape while baking.

Bake for 20 to 25 minutes, or until golden brown.

——————–
Joan’s Original Currant Cake Recipe
———————
Take favorite pastry (I use —3 cup flour, 1 cup shortening, 1 teaspoon salt —-recipe for crust. Divide into pieces size of large orange (about 5 pieces).

Soak currants in hot water while making crust, then drain well.

Pat piece of pastry out in circle, not too thin, size of dessert plate (?) on lightly floured surface. Put a good 1/2 cup currants in middle of pastry circle. Top with healthy Tablespoon of brown sugar, pat of butter and generous shake of cinnamon. Leave some room around outer edges so dough can be brought up and over to center to cover filling. Seal completely.

Turn over carefully onto baking sheet and gently pat with fingers to about 1/2” thick. Prick with fork and brush with milk.

Bake until brown in a 400* oven, approximately 30 minutes.

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