Preheat the oven to 200°C / 400°F / Gas mark 6.
Let the filo pastry come to room temperature for 10 minutes before use.
Line a baking tray with greaseproof paper and put in the oven.
Brush each sheet of filo with melted butter then layer one on top of each other, then fold in half so there will be a smaller rectangle, 6 layers thick.
Fold in the edges of the pastry base to make a 2cm border, then spread the apricot jam inside the border.
Carefully slide the pastry base on to the hot baking tray and bake for 5 minutes.
Remove from the oven, arrange the apricots on the pastry and brush with any leftover melted butter.
Bake for another 10 minutes, then scatter with the raspberries and sprinkle with sugar.
Bake for a final 5 minutes until the pastry is golden brown and crisp.