Let the filo come to room temperature
for about 10 mins before use. Put a
baking tray into the oven and heat oven
to 200C/180C fan/gas 6.
Brush each large sheet of filo with
melted butter, layer on top of each other,
then fold in half so you have a smaller
rectangle 6 layers thick. If using small
sheets just stack on top of each other.
Fold in the edges of the pastry base to
make a 2cm border, then spread the
apricot conserve inside the border.
Carefully slide the pastry base on to
the hot baking tray and bake for 5 mins.
Remove from oven, arrange apricots
over the tart and brush with any leftover
melted butter. Bake for another 10 mins,
then scatter on raspberries and sprinkle
with sugar. Bake for a final 10 mins until
the pastry is golden brown and crisp.