Cook the apricots until they are soft enough to pass through a sieve; or mash them well.

Add granulated sugar to the pulp and cook again until very thick.

Allow to cool.

Roll out half the dough and place it on a baking sheet.

Spread the fruit mixture on this and cover with the rest of the dough.

Press the edge together.

Sprinkle with a mixture of the sugar and cinnamon.

Mark into small squares before baking, and prick each square with a fork.

Bake in a preheated 220° oven for 20 minutes, cool and cut as marked.