For the Crust:
5 tablespoons softened butter
3 egg yolks
1 1/2 cups unbleached all-purpose flour
Pinch of salt
2 tablespoons to 1/4 cup cold water
In a mixer, beat the butter until it is light and fluffy. Add the egg yolks one at a time until they are incorporated. Add the flour and salt and beat briefly to incorporate. Add enough water to make a pliable dough and mix gently in. Dump dough unto a lightly floured work surface and knead gently into a compact disc. Refrigerate at least one hour.
Preheat oven to 350 degrees F. Remove dough from refrigerator and roll it into a shape to fit your pan. Line the dough with parchment paper or foil and add rice or dried beans to weigh it down. Bake in oven for 10 minutes. Remove pie weights and foil and bake for an additional 10 minutes. Cool slightly if using immediately or you can store it in the refrigerator until you are ready to fill it.
For the filling:
1 stick butter, softened
1/3 cup honey (or 1/6 cup honey and 1/6 cup sugar)
1/8 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup ground almonds
2 eggs
1/4 cup heavy cream
8 to 10 apricots, halved and pitted
Add softened butter and honey to a large bowl. Whisk until honey is incorporated. Add the extracts, ground almonds and eggs and beat until batter is combined. Add the heavy cream and gently stir it into the batter. Pour the batter into the cooled tart pan. Nestle the halved apricots into the batter. Place the tart pan into a 350 degree F. oven and bake for 30 to 40 minutes. Remove from oven and sprinkle the tart with powdered sugar and/or honey. Serve warm.