Roast Fruit Slice

roast fruit slice

Sweet pastry for fruit slices ( include GLUTEN FREE flour instead of standard flours for GF )


  • 250 gms of butter
  • 1 cup of castor sugar
  • 1.5 cups of SR flour
  • 1.5 cups of plain flour
  • 2 eggs


  1. Cream butter and sugar until white and fluffy
  2. Add eggs one at a time
  3. Add flours slowly until fully combined and a firm dough
  4. Wrap and rest in refrigerator for over hour or until next day or freeze until required (I keep pastry dough in freezer for easy access for a quick dessert). NOTE If using gluten free flours then rest for over a day is necessary
  5. Roll out between 2 baking papers or baking paper and glad wrap to suit tart or slice pan shape , then gently pick up pastry with the baking paper and lower it into the pan .
  6. Fill with fruit that is well cooked and fairly dry as not to make pastry soggy .
  7. Then roll out the lid between two layers of a pastry sheet, baking paper or glad wrap and flip over onto the top of the base and fruit.
  8. Gently press around the sides and prick top with a fork and brush with milk and a sprinkle of sugar on top.
  9. If you have some tears in the pastry, patching it works well as the SR flour overcomes any imperfections.


For plums, apricots , nectarines, peaches, the best filling method is to slow roast the fruit by halving the fruit and single layer them out on baking trays, sprinkle with a little sugar to draw out the fluid from the fruit , and slow cook in 100 degree C oven until firm and not runny . However if the fruit is very juicy you can thicken it with a little semolina. (Gf cornflour or tapioca flours etc)

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