-Preheat your oven to 350 degrees.
-For the shortbread crust:
-In a mixing bowl combine the following:
1 cup flour
1/3 cup butter
2 TBS powdered sugar
-Mix until crumbly and with no pieces bigger than a pea.
-Press into a 9-inch pie pan or tart pan.
-Cut and halve about 1 pound of plums and 1 pound of apricots, removing pits.
-Arrange in the crust, cut side up, making slightly overlapping concentric circles starting at the outside.
-Fit as many apricots/plums into the pan as possible.
-Mix together ½ cup sugar and 2 tsp ground cinnamon.
-Pour over the fruit.
-Bake for 45 minutes until plums are soft and filling is boiling.
-Cool on a wire rack and serve with whipped cream.