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 is exactly what my grandmother from Glasgow made. I’m going to try them this weekend! thank you for bringing back the memory!!
You’ll love it, Caryn! Lmk what you think!
What spices would you add to this? Some recipes call for mixed spices but I don’t know what that is comprised of.
Hi Eleanor, personally, I wouldn’t add any spices because the original is without it, and I love it this way. However, you could absolutely add a little mixed spice. Click here -> MIXED SPICE RECIPE to learn how to make it. You probably have all the ingredients on hand. Let me know how you like it!
Could you just use mincemeat as a filling?
Sure, it would be mincemeat squares instead of fruit slice, but very delicious!
My mother was a wonderful cook and baker.
She made these but also made them with jonly an apple filling and a shortcrusy pastry.
Do you have thus recipe please.
Hi Sheena, yes, I know the apple tart you speak of. I would make it by using the filling in this apple pie recipe, and then make it as written for the fly cemetery pastry. Let me know if it works!
I somehow remember the ones we bought in Glasgow had a sort of cross between a puff and a shortcrust pastry with a shine to it and caster sugar spread over them. I also can’t remember them having any apple in them. Probably some bakers added it and some not. The puff pastry I use would be too high for them but worth a try.
I’m sure there are MANY variations on the theme. This recipe is from an old flour cookbook and the one mum used all the time when we lived in Scotland. I think the apple just adds a little moistness. I think the puff pastry would be more like Eccles Cakes.
I grew up in Scotland .My dad was a baker and confectioner.We called it current slice.It had no raisins or apples in it Just a little sugar!mixed spice and some cornstarch to thicken the fruit a bit.He made his with flaky pastry.I still make it occasionally or at Christmas.
Hi Isobel, that sounds lovely, also. Just like any popular recipe, there are variations according to location, time, family, bakery, etc. Thanks for your note! :)
This is a old family favourite and was also made with flaky or puff pastry in our house. The filling was 1/2lb currants, 1 1/2 oz sugar, 1 dessert spoon black treacle and 1 teaspoon of flour to thicken. Mix all filling ingredients together and heat gently adding flour to thicken once fruit is softened and treacle liquid. This was so tasty and moist with just the right amount of sweetness. Also called flies cemetery in our house or fruit slice if my mum was trying to impress. 🤣
In Ireland when I was growing up these could be bought in my local cake shop. They were sold as fruit slices but called squashed fly cakes by us kids. The story was, all the dried fruit dropped on the floor was swept up at the end of the day and used to make these. Any dead flies that happened to be there would not be noticed in the fruit. They were the cheapest cakes and mostly scorned by the kids on the way home from school, but I always had a secret liking for them. I will definitely take a walk down memory lane and make these. But with no flies!
How funny! Yes, the fly part is definitely unappealing! Hope you enjoy them (sans flies for sure)! haha!
My Mom originated from Dundee Scotland. We were treated to this recipe many times. In our house it was called “Bug squasher”. It was delicious. Brought back wonderful memories reading it here. Thank you.
Hi Gloria, that’s a funnier name than flies’ cemetery! Hope you make it again!
My lovely mother in law made this with mincemeat and covered it with a pale pink confectioners icing flavored almond, with a sprinkle of coconut to look like snow. It is still a must at Christmas. She was from Essex so she may have adapted the recipe to her own taste after a holiday in Scotland. I have never seen any other recipe for this. Wonderful!
That sounds like a combination of several British sweets, Sheila! Lovely!