Pastry: Sift the ﬂour into a bowl then rub in the butter until it looks like ﬁne breadcrumbs. Add the egg then combine to a firm dough. Lightly flour your work surface and knead the dough until smooth. Wrap with glad wrap and put it in the fridge for about 30 minutes.
Filling: Drain the juice from the apricots reserving 2 tablespoons. Puree 1/3 of the drained apricots.
Place the golden syrup and apricot juice in a small saucepan then heat gently for 1–2 minutes until it has become runny. Remove from heat and stir in the breadcrumbs and pureed apricots. Leave the filling to cool.
Making the Pie: Preheat oven to 200 degrees C. Grease a 23-cm glass tart or flan dish.
Roll the dough out fairly thinly to line the tart or flan dish, pressing the dough down gently. Trim off the excess dough from around the edge and prick the base lightly with a fork.
Spread the golden syrup and apricot mixture into the tart base, leave about 5mm round the top edge of the tart base. Place on a baking tray and bake in the centre of the oven for 25–30 minutes, or until the pastry is cooked. Serve tart warm or cold.