Heat the oven to 190°C/375°F/Gas Mark 5.
Whisk the eggs with about 2/3rd sugar for about 5 minutes until a pale, light, yellow foam. Add the vanilla extract and brandy. Stir well and set aside.
Cream the butter with remaining 1/3rd of the sugar. Pour in the egg mixture, and combine thoroughly. Add the ground almonds. Stir to make a smooth batter-like dough.
Pour the batter into a tart or flan dish. Top with sliced apricots. Sprinkle over the ginger and then drizzle the syrup over the fruit evenly.
Bake for 25 minutes at 190°C/375°F, then lower the temperature to 177°C/350°F for another 15 minutes.
Remove, allow to cool slightly and serve hot or cold.