Combine flour, sugar, baking powder, and salt. Cut in oil with two knives (use a cross angle) or a pastry blender. 

When the oil is in pea-size clumps, add water and cut in similarly until pastry is a shaggy mass. If the pastry isn’t coming together you can add more water 1 tbsp at a time.

Using your hands, form the pastry into one cohesive mass and flatten. Cover with plastic wrap and refrigerate for at least 2 hours.

Wash and dry apricots. Cut into ¼” – ½”/6-12mm slices. 

Toss apricots with sugar and orange zest. Set in the fridge until ready to use.

Preheat the oven to 350°F/175C. Line a baking sheet with parchment.

On a lightly floured surface, roll out the pastry into a ¼”/6mm thick 18”/45cm circle.

As oil-based crusts are more delicate, it can be helpful to roll the pastry between two layers of parchment paper.

Use the rolling pin to transfer the pastry to the prepared baking sheet.

Add the apricot mixture to the center 10”-12”/25-30cm of pastry. Flatten to an even layer.

Gently fold the edges of the pastry over the fruit so that 6 sides form. If the pastry is breaking, use the parchment to help you fold the edges over.

Return to the fridge to rest for another 15 minutes.

Bake for 40-50 minutes until golden brown and filling is bubbling. Allow to cool for at least 30 minutes before serving. 

Once cool, sift powdered sugar on to crust edges. Excellent served with coconut whipped cream.