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Flea Cemeteries or Fruit Slice Slab


225g Shortcrust Pastry
170g Saltanas
55g Mixed Peel
Grated Rind of ½ Lemon
Egg (Beaten for Glaze)
55g Currants
55g Soft Brown Sugar
225g - 500g Cooking Apples (Peeled, Cored & Chopped)


  1. Roll out two-thirds of the pastry and use to line a shallow 190mm to 200ml diameter round baking dish.
  2. Combine currants, sultanas, sugar, chopped apples & lemon rind and place in the pastry lined baking dish.
  3. Roll out the remaining pastry and cut into 10 narrow strips long enough to lay over the top of the baking dish.
  4. Lay the pastry strips in a lattice pattern over the filling.
  5. Dampen the ends of the pastry strips and stick them to the pastry edge.
  6. Trim edges of strips and crimp the edges.
  7. Brush top of strips with the beaten egg.
  8. Place baking dish in oven and bake at 220ºC for 15 minutes.
  9. Reduce heat to 175ºC for about 30 minutes.

Serve hot or cold as a dessert with a dollop of cream or as a cold snack with morning or afternnon tea.

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