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Fruit squares

Three fruit squares on a baking tray

Fruit squares

Name: Fruit squares
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16
Ingredients: 125g unsalted butter plus extra for the tin; 250g plain flour; 2 tbsp icing sugar; 175g currants; 70g caster sugar plus 1 tbsp; 1 apple peeled, cored and chopped (optional); milk for brushing

Ailsa Burt

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Serves 16

Easy

Prep: 15 mins

Cook: 40 mins

plus chilling and cooling

A star rating of 4.7 out of 5.3 ratingsRate

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Treat yourself to these easy currant squares. Add chopped apple alongside the currants, if you like – they're delicious enjoyed with a cuppa

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

125g unsalted butter

plus extra for the tin
250g plain flour
2 tbsp icing sugar
175g currants
70g caster sugar

plus 1 tbsp
1 apple

peeled, cored and chopped (optional)
milk

for brushing

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Nutrition: Per serving

kcal175
fat7g
saturates4g
carbs26g
sugars14g
fibre1g
protein2g
salt0.01g

Method

step 1

Butter a 20cm square baking tin and line with baking parchment, leaving an overhang. Rub the butter into the flour using your fingertips. Stir in a pinch of salt and the icing sugar, then bring together using your hands and 2-3 tbsp cold water. Cover and chill for 30 mins.
step 2

Mix the currants with the 70g caster sugar and 1 tsp water. Stir in the apple, if using. Heat the oven to 180C/160C fan/gas 4. Cut the chilled pastry in half and roll out one half until it's large enough to line the base of the tin. Spoon the fruit mixture over the pastry, leaving a border around the edges. Brush the exposed border with a little milk. Roll the rest of the pastry out until it's just larger than the base, then lay it on top and press around the edges to seal. Trim any excess. Brush over more milk, then scatter over the 1 tbsp caster sugar. Bake for 35-40 mins. Leave to cool in the tin, then cut into 16 squares. Will keep in an airtight container for three days.

Recipe from Good Food magazine, September 2023

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A star rating of 4.7 out of 5.3 ratings

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