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1
Preheat the oven to 350F (175C).
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2
Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom.
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3
Set aside.
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4
In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend.
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5
Add the remaining ingredients and stir to form a soft, cookie-like dough.
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6
Transfer the dough to the center of the buttered pan.
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7
Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan.
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8
The pastry will be quite thin.
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9
Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes.
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10
Sprinkle the ground almonds over the bottom of the crust.
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11
(This will prevent the crust from becoming soggy.)
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12
In a medium-size bowl, combine the creme fraiche, egg, extracts and honey and whisk to blend.
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13
Whisk in the flour.
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14
Pour the filling evenly over the pastry.
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15
Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle.
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16
Arrange in two or three concentric circles, working toward the center.
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17
Fill in the center with the remaining apricots.
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18
Place the tart pan on a baking sheet.
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19
Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes.
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20
The apricots will shrivel slightly.
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21
Remove from the oven and immediately sprinkle with confectioners' sugar.
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22
Place the tart on a rack to cool.
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23
Sprinkle again with confectioners' sugar just before serving.
