-
1
Put a baking rack in the lower third of the oven.
-
2
Put a pizza stone on the rack.
-
3
Preheat the oven to 350 degrees F.
-
4
For the base: Whisk the flour with the baking powder, cardamom and salt in a medium bowl.
-
5
Beat the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes.
-
6
With the mixer running, slowly drizzle in the egg and beat until combined.
-
7
It's ok if it looks a bit curdled.
-
8
It will come back together with the addition of the flour.
-
9
With the mixer on low, beat in the flour mixture until just combined.
-
10
Pat out two-thirds (about 8 ounces) of the dough into a 6-by-3-inch rectangle on a lightly floured surface.
-
11
Wrap in plastic wrap and chill until firm, about 1 hour.
-
12
Wrap the remaining chunk of dough in plastic wrap and refrigerate.
-
13
For the filling: Whisk 3/4 cup water with the honey and the vanilla bean seeds in a small saucepan.
-
14
Add the vanilla bean pod, apricots and raisins and bring to a simmer over medium-high heat.
-
15
Cover the saucepan, reduce the heat to medium and simmer until the water is mostly absorbed, about 10 minutes.
-
16
Cool the mixture, remove the vanilla bean pod and then pulse in a food processor to make a textured paste.
-
17
Roll the chilled rectangle of dough on a lightly floured work surface into a 15-by-5-inch rectangle.
-
18
Gently lift it into a 13-by-4-inch rectangular fluted tart pan with a removable bottom.
-
19
If the dough cracks, just press it back together with the flats of your fingertips.
-
20
At the short ends the dough will come up to the top of the pan, and on the long sides the dough will come about halfway up.
-
21
Spread the apricot filling over the dough in an even layer.
-
22
Crumble the reserved chilled dough over the top, squeezing it flat between your fingers as you do.
-
23
It is ok if some of the filling shows through, but make sure the dough is actually touching the sides of the pan.
-
24
Scatter the pistachios over top, pressing in lightly where they land on the uncovered filling.
-
25
Bake on the preheated stone until the top is deep golden brown, 30 to 35 minutes.
-
26
Cool completely on a rack, about 2 hours, before unmolding and slicing into 12 bars.
