Step 1: Preheat oven to 220C.

Step 2: Cut sour cream pastry into 30 centimetre disc (230 gram pastry). Blind bake for 15 minutes, then remove weights and return to bake for a further five minutes.

Step 3: Bring milk to the simmer in a large saucepan over medium heat, add lemon juice and verjuice, reduce heat to low and stir until curds start to form (one to two minutes).

Step 4: Remove from heat, set aside to cool, carefully spoon curds into a muslin lined sieve placed over a large bowl and refrigerate until whey drains (overnight; discard whey).

Step 5: Meanwhile, combine dried apricots and sherry in a small bowl and set aside until fruit is plump (30 minutes).

Step 6: Beat butter, rosemary and sugar in an electric mixer until pale and creamy, then add eggs one at a time, beating until incorporated. Fold in curd, apricot mixture, breadcrumbs and cream, spoon into pastry case and smooth top.

Step 7: Bake until golden (20 – 25 minutes) cool to room temperature and serve. Serve with Dried Apricots in Verjuice Syrup.