Apricot Delight

Preheat oven to 180 C.
Grease a spring-form tin (approximately 22cm diameter).
Cut up butter into small cubes and rub together with the tips of fingers with sifted flour until mixture resembles bread crumbs.
Add egg, sugar and vanilla and “knead” the mixture until it has a dough-like consistency.
Use ¾ of the dough mix for the base of the cake. Spread it across the base of the tin and halfway up the sides.
Place the dried apricots in shallow water. Bring to a boil and drain.
Drain apricot halves from the tin.
Spread both lots of apricots on the dough base.
Roll out remaining dough mix and place on top of fruit.
Bake for approximately 40 minutes; check at 20 minutes.
Leave it to cool in the tin and then undo the side of the springform tin.
When cool, dust with icing sugar and serve with ice-cream or cream.

The apricot filling can be substituted with your own choice of fruit. Dough mixture can be made ahead of time and wrapped in Glad wrap in the fridge.