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1
To make the filling, combine the dried fruit and 1 1/2 cups water in a pot over medium-low heat and simmer until fruit is almost mushy, 20 to 30 minutes.
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2
Add a little water if needed.
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3
Drain the liquid.
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4
Working in batches if necessary, put fruit and orange juice in a blender and puree until smooth.
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5
Return to the pot, add 1/2 cup sugar, 1/2 teaspoon cinnamon and cloves or nutmeg, and simmer over medium-low heat until thick and jammy.
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6
To make the crust, heat oven to 400 degrees.
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7
In a mixing bowl, combine the flour, baking powder and salt.
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8
Using your fingertips, rub in the shortening or lard.
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9
Make a well in the center and add 4 to 6 tablespoons water, a small amount at a time, and work it into a dough.
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10
Divide dough in half and roll each half on a lightly floured board to fit a shallow square or rectangular baking pan, about 9 by 12 inches.
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11
Line the pan with one sheet of pastry.
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12
Spread the fruit mixture evenly over the pastry, leaving a half-inch border.
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13
Place second sheet of pastry over the fruit mixture.
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14
Cut the pastry edges to just fit inside the rim of the pan.
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15
Press the edges of pastry together to seal around the edges.
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16
Brush top with milk.
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17
Mix 1 1/2 teaspoons sugar and 1/2 teaspoon cinnamon and sprinkle over the pastry.
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18
Poke holes in pastry with a fork.
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19
Bake 30 minutes, until golden brown.
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20
Cool and cut into square.
