Preheat the oven to 180oC/350oF/Gas
4. In a mixing bowl, combine the brown sugar and flour. With a pastry
blender, cut in the butter until the mixture resembles coarse
breadcrumbs.
Transfer to a 20 cm/8 inch square
baking tin and press level. Bake for 15 minutes. Remove from the oven
but leave the oven on.
Meanwhile, for the topping, combine
the apricots and water in a saucepan and simmer until soft, about 10
minutes. Strain the liquid and reserve. Chop the apricots.
Return the apricots to the saucepan
and add the lemon rind, caster sugar, cornflour and 60 ml/4 tablespoons
of the soaking liquid. Cook for 1 minute.
Cool slightly before spreading the
topping over the base. Sprinkle ove