Fruit Slices

225 g/8 oz rich wholemeal pastry (see page 334)
100 g/4 oz currants
100 g/4 oz sultanas
1 large cooking apple, peeled, cored and grated
finely grated rind of 1 orange
juice oft/ lemon
50 g/2 oz Demerara sugar
Topping:
1 egg white, lightly beaten
little Demerara sugar

Divide the pastry dough in half. Roll out one piece and use to line the base of a shallow 28 x 20 cm/ 11 x 8 inch tin.

Mix the fruit, orange rind, lemon juice and sugar together, then spread this mixture over the dough. Roll out the remaining dough and use to cover the fruit mixture. Brush with egg white and sprinkle with sugar. Bake in a preheated hot oven (220 °C/425 °F, Gas Mark 7) for 25 minutes. Leave to cool in the tin and cut into slices.

MAKES 16