Step 1: Preheat a fan forced oven to 200C.

Step 2: Lightly grease a 24 centimetre tart tin and line with sour cream pastry and place into fridge for 15 minutes. You will have some pastry left over which can be frozen for later use.

Step 3: Remove the tart tin from the fridge and prick the base of the pastry with a fork, line with baking paper and weight down with beans or baking weights.

Step 4: Blind bake for 15 minutes, then remove the beans and baking paper and continue to bake the pastry for a further 5 minutes or until the base is a light golden brown. Remove from the oven and set aside. Reduce the oven temperature to 170C.

Step 5: Meanwhile, place the dried apricots and Verjuice into a saucepan over low heat and allow to steep for 10 minutes to reconstitute the apricots.

Step 6: Remove from the heat and strain the apricots, set aside, reserving the Verjuice from the cooking process.

Step 7: In a large mixing bowl place the cream, eggs, brown sugar, plain flour and ½ a cup of the reserved Verjuice. Whisk together well.

Step 8: Place the honey and remaining amount of Verjuice into a small pot over a medium high heat and reduce by half. Remove from the heat and set aside.

Step 9: Arrange the reconstituted apricots onto the pre cooked pastry base and pour over the cream mixture and return to the oven to bake for 45-50 minutes. Baste the top of the tart with the honey and Verjuice syrup two or three times during the baking time.

Step 10: Remove from the oven and allow to sit for 5 minutes before removing from the tart case. Serve warm with ice cream.