This is one of the most popular of all coffeehouse treats, and almost every baker has the recipe in his or her head. (The proportions are 200 grams each of flour, sugar, and butter, but these don’t translate as easily in the American volume method of measuring.) This version comes from my friend Ger da Hofer, who related it by heart. Don’t be put off by the use of canned fruit, which is consistently flavorful and sometimes preferable to the bland fresh fruit we get too often these days, but you can use fresh fruit if you are sure it is at its peak of flavor. If using fresh apricots, sprinkle them with 2 tablespoons additional sugar before baking.