APRICOT SOUR CREAM TART

1 tbsp. Van der Hum liqueur, Cointreau, Sabra, or any orange liqueur or brandy
250 g (1/2 lb.) dried apricots
1/2 cup sour cream
1/3 cup castor/fine sugar
4 tbsp. flour
3 eggs
2 tbsp. melted butter
1/2 tsp. vanilla essence
Pie crust

Soak apricots overnight then cook gently for 5 min. Add alcoholic ingredient. Beat eggs, sugar, flour, melted butter and sour cream together. Stir in vanilla. Arrange drained apricots on pie crust. Pour mixture over and bake for 1/2 hour at 350 F. When baked, sift icing/confectioners sugar over top and serve hot or cold.