This dish is inspired by Skye Gyngell’s exceptionally delicious Prune and Armagnac Tart. When I was Head Pastry Chef at her restaurant, Spring, I wanted to pull the dish into summer with the addition of brighter, floral flavours. A layer of velvety apricot purée is covered with a baked almond custard, and when it emerges hot from the oven it is showered generously with sweet Muscat dessert wine. The result is this exquisite tart which continues to make an appearance on the menu at the start of every summer. Don’t skip the roasted apricots as they bring the whole dish together.