Preheat the oven to 200°C/400°F/Gas 6. Mix the dates, apricots, ginger, rum and orange juice together with half of the sugar. Leave to soak while making the pastry

Put the flour and salt in a bowl and add 110g (4oz) of the butter. Rub in until the mixture resembles fine breadcrumbs. Add the remaining sugar and then the egg yolk and about 2 tbsp water to bind together

Knead the pastry lightly on a floured surface. Roll out half of the pastry and use to line a greased 25cm (10in) flat pie plate

Spread the fruit mixture over the pastry and dot with the remaining butter. Brush the edge with a little water

Roll out the remaining pastry and use to cover the pie. Make a hole in the centre to allow steam to escape. If you have any pastry left over, use it to form leaves with which to decorate the top of the pie. Brush with milk and bake for 30-35 minutes. Sprinkle with demerara sugar and serve hot with cream