Step 1

Preheat oven to 190C. Line an oven tray with baking paper.

Step 2

Sprinkle a little flour on the oven tray, and lay out the pastry (I used pre-rolled sheets).

Step 3

In a small bowl, mix together the drained apricots, orange zest, cinnamon, cornflour and 1 Tbsp of the sugar. Drain any excess liquid, then place fruit in the centre of the pastry, leaving a border of about 5cm.

Step 4

Fold the border of pastry over the fruit, leaving a large portion of the fruit uncovered, and gently make a few pleats. Brush the border with the egg, and sprinkle over the other tablespoon of sugar.

Step 5

Bake in the oven for 12-15 minutes, until the pastry is golden.

Step 6

Remove from the oven and leave to sit for a few minutes. Carefully transfer to a wooden board, using a cake or fish slice. Cut on the board and serve with icecream or cream.