1. Preheat the oven to 180°C fan. Grease a 20cm quiche or pie dish
2. Melt half the butter in a frying pan over a medium heat. Add 6 halves plus the chopped up apricots and sprinkle over a pinch of caster sugar. Cook for 2-3 mins, stirring occasionally, until softened and golden.
3. In a large bowl whisk the eggs with the caster sugar until light and foaming. Fold in the flour with a spatula and then melt the remaining butter and gently stir through the mixture. Scatter the chopped apricots and all of the raspberries over the base of the baking dish. Evenly pour the batter over, then add the remaining apricots, cut-side up.
4. Bake for 30-35 mins until golden. Melt the white chocolate in a microwave and drizzle over with a fork.