First, make the pastry by combining flour, icing sugar and salt in a mixing bowl. Add cubed butter and, using your fingertips, rub it through the flour until the mixture resembles coarse breadcrumbs. Stir in beaten egg, then use your hands to bring the pastry together into a ball. Flatten into a disc, cover with plastic wrap and rest in the fridge for an hour or two until firm, but workable.

While the pastry is resting, make the apricot compote by combining apricots, caster sugar, lemon juice and vanilla in a small saucepan. Add 150ml hot water. Cover with a lid, place over medium heat and bring to the boil, stirring every now and then until the sugar has dissolved.

Lower the heat and let the mixture simmer, with the lid askew, for 10-12 minutes. Stir occasionally, until fruit is soft and almost all the liquid has been absorbed. Remove from heat and allow to cool.

When the pastry is ready to roll, preheat oven to 170°C (fan-forced) and place a 24cm x 3cm round, loose-bottomed tart tin on a baking tray. Roll chilled pastry out into a large circle, roughly 30cm in diameter. Then, using your rolling pin to help, carefully drape the pastry over the tart tin. Use your fingertips to gently press the pastry into the base and sides of the tin, trimming off any excess. If your pastry has warmed up a lot, place tart shell back in the fridge until firm again before baking.

When tart shell is ready to bake, line the pastry with a sheet of baking paper and fill with baking beads. Bake for 30 minutes before removing baking beads and baking for a further 5-10 minutes, or until tart shell is golden-brown.

While the tart shell is baking, make the custard filling by whisking sour cream, pure cream, eggs, caster sugar and vanilla together in a bowl.

When tart shell is baked, remove from the oven and lower oven temperature to 130°C. Spread the cooled apricot compote evenly over the base of the tart. Strain custard into a jug and pour it gently over the apricot compote, being careful not to overfill – I do this with the tart shell in the oven as it is easier than trying to transfer it back to the oven with the runny custard filling!

Bake tart for 50-60 minutes or until the custard is just set but still a little wobbly in the centre. It will continue to cook as it cools.

Dust the tart with grated nutmeg (if using) and allow it to cool to room temperature before serving, or place it in the fridge until ready to serve. The tart can be made the day before you want to serve it – just remove from the fridge an hour or so before serving. Any leftovers will keep well in the fridge for 2-3 days.