Step 1: For the sour cream pastry, pulse butter and flour in a food processor until the mixture resembles coarse breadcrumbs.

Step 2: Add sour cream and pulse until just combined.

Step 3: Shape dough into a ball and place in between two pieces of baking paper. Roll to five millimetres thick, then transfer to a tray and place in freezer to rest for ten minutes.

Step 4: Line a twenty four centimetres loose-bottomed tart tin with pastry, then place in freezer to rest for ten minutes.

Step 5: Preheat oven to 200C.

Step 6: Line pastry cases with foil or baking paper, and pie weights, and blind bake for 10-15 minutes. Remove foil and weights, and bake for a further five minutes or until pastry is dry and golden. Set aside to cool completely.

Step 7: For the frangipane filling, decrease oven to 180C. Drain apricots from syrup, reserving syrup in a bowl; set aside.

Step 8: Using an electric mixer, beat butter and sugar until thick and pale.

Step 9: Add the eggs one at a time, then ¾ of the reserved Verjuice syrup.

Step 10: Fold in flour and almond meal until just combined.

Step 11: Transfer filling into cooled tart case, then arrange with apricots, pressing them gently into filling.

Step 12: Brush apricots with remaining verjuice syrup, then place on a baking tray, and cook in oven for twentyfive minutes or until a toothpick inserted in the centre of the tart, comes out clean.

Step 13: Remove from oven and set aside to cool slightly. Serve warm with cream.