Versatile Fruit Slice
Versatile slice - so named because you can choose from such a wide variety of fruit for the filling. It makes a great Christmas treat to use fruit mince for a take on mince pies during the festive season. Slow-baked quinces was another very successful filling.
Cate Furphy’s friend, Liz, gave her this recipe which she called her ‘Versatile Fruit Slice’.
Liz is a passionate environmental warrior and organises working-bees with willing workers who appreciate something delicious with their cuppa break. This one is quick and easy to make, and is a sure-fire winner!
Versatile Fruit Slice
125g butter (melted)
1 egg (slightly beaten)
1½ - 1¾ cup SR flour (don’t want mixture too buttery, as the second half has to be crumbled on top)
¾ cup raw sugar
1 tsp vanilla
1 cup (approx/at least) well-drained stewed, frozen or tinned fruit (eg. apple, apple and rhubarb, pear and peach, apple and blueberries, apricot jam or whatever takes your fancy. At Christmas you can use fruit mince and do as a slice or in muffin trays as little mince pies.)
Method
Mix all except the fruit in a bowl.
Press half of this mixture into a tin (5inches x 11inches/12.5 x 28cms) or double the mixture (10’’ x 11’’/25cms x 28cms).
Spread the well-drained fruit over.
Then crumble the rest of the mixture over the fruit. You might need to add a bit more flour to make it more crumbly.
Bake at 350ЉF or 180ЉC for ½ - ¾ hr (until light brown on top).
When cold, dust with icing sugar and cut into squares.
(You can also do it in a round 8inch/20cm tin – good for a pudding, cut into wedges and served with good yoghurt, cream, or ice -cream).
Cate
