1 8"-9" tin, or four 4" tins

Blend the dry pastry ingredients with a whisk in a large bowl. Mix together the melted butter and egg, and then add this to dry ingredients and blend well with a wooden spoon.

Add the ice water, one tablespoonful at a time, by sprinkling it over the dry ingredients, blending between additions (I usually use about 2 tablespoons). The pastry will just hold together in a ball when enough water has been added; if it's too wet, the pastry will be sticky and difficult to roll out.

Turn the pastry out onto a piece of plastic wrap or parchment paper, and with another piece of wrap or paper on top, roll out to the size of your tin. Press dough into tin, and chill pastry for about 15-30 minutes. When making this in the smaller sized tins, I don't even bother rolling the dough out, I just divide it into four pieces and press the dough by hand into the tins.

Preheat oven to 350°F.

Whisk together cream, eggs, honey and vanilla extract. Cut apricots into quarters or slices.

Remove pastry from fridge, and sprinkle the 8 tablespoons of ground almonds over the bottom of the crust. Add the cut apricots, then pour over the custard filling. Bake for approximately 45-55 minutes. If you are using a regular tart pan, and not a large cake pan like I used, you may want to place the tart pan on a baking sheet to catch any juice/custard overflow.

Warm the apricot jam over low heat to slightly liquefy it, and then spoon it over the baked tart.

Allow the tart to cool to room temperature before serving.