Spicy Fruit Slices

This recipe is a combination of three old-school classic treats: raisin luncheons, currant slice and spicy date rolls.

Instead of making your own pastry, you can use two sheets of ready-rolled shortcrust pastry. Roll them out a little thinner before using.

Ingredients

Filling
150g raisins
100g currants
60g pitted dates, chopped
1 tsp grated lemon zest
½ cup cold water
1 tbs lemon juice
1 tbs brown sugar
1 tsp ground cinnamon
½ tsp grated nutmeg

Pastry
90g self-raising flour
90g plain flour
60g sugar
125g butter, diced
1 egg, lightly beaten

Topping
1 egg yolk
2 tbs cold water
1½ tsp sugar

Method

Place raisins, currants, dates, zest, water and juice in a saucepan over low-medium heat. Cook, stirring, until a paste forms. Stir in brown sugar, cinnamon and nutmeg and set aside to cool completely.

Place self-raising flour, plain flour, sugar and butter in a food processor. Process until mixture resembles breadcrumbs. Turn out into a bowl. Using a metal spoon, stir in egg until a soft dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, preheat oven to 160°C/140°C fan-forced. Line a baking tray with baking paper. Divide pastry in half. Roll out each portion to a 22 x 30cm rectangle. Place one piece on prepared tray. Spread filling over pastry. Top with remaining pastry. Press down lightly with a rolling pin.

Whisk egg yolk and water together in a bowl. Brush over pastry. Sprinkle with sugar. Cut into slices. Bake for 12 to 15 minutes or until golden. Serve.


This is an edited extract from Sweet! 260 little slices of heaven by Sally Wise

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