Old-fashioned fruit squares

Recipe from: 1/22/1998 12:00:00 AM
Ingredients 18
Servings 28
Time

Ingredients

  • PASTRY
  • 250
    g
    butter at room temperature
  • 125
    ml
    sugar
  • 1
    egg, whisked
  • 500
    ml
    cake flour
  • 10
    ml
    baking powder
  • pinch salt
  • FILLING
  • 454
    g
    fruit mincemeat
  • 15
    ml
    sugar
  • 15
    ml
    apricot jam
  • 45
    ml
    water
  • 5
    ml
    brandy or vanilla essence
  • TOPPING
  • 100
    ml
    butter
  • 125
    ml
    sugar
  • 500
    ml
    oats
  • 2
    eggs, whisked
 

Method

40 min
 
Preheat the oven to 180 ºC and spray a fairly deep Swiss roll tin with non-stick spray. Cream the butter and sugar until light and fluffy, add the egg and beat well. Sift together the dry ingredients and add. Mix to form a manageable dough, adding more flour if necessary. Press the dough evenly into the tin and set aside. Place all the ingredients for the filling, except the brandy, in a saucepan and heat slowly to dissolve the sugar. Bring to the boil and simmer slowly for two minutes. Remove from the heat, cool well and add the brandy. Spread the mixture evenly over the crust. Melt the butter and sugar over low heat while stirring continuously. Remove from the heat, add the oats and cool slightly. Add the eggs, salt and mix well. Spread the mixture evenly over the fruit layer. Bake for 40 minutes until golden brown and done. Cool and cut into squares. Makes about 28 squares.
 

Read more on: bake  |  fruit
 

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