1 c flour
100g butter
1/4 c sugar
1 egg
3 c stewed dried apricots or fresh apricots

Preheat oven to 180C. Line a sponge roll cake tin with baking paper.
Sift flour, cut in butter and mix in until it resembles breadcrumbs.Stir in sugar and egg. Form a stiff dough.
Press half of the dough into the tin. Cover with apricot filling. Crumble the rest of dough over the top.
Bake for about 30 min or until the bottom layer is cooked through. You might need to cover the top with foil for an extra few min of baking time to get the bottom layer cooked without burning the top.