Verlet's Apricot Tart Recipe

Ingredients

• 8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled
• 1/2 cup (100 g) sugar
• 1/4 teaspoon pure almond extract
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour
• 2 tablespoons finely ground unblanched almonds
• 1/2 cup (25 cl) crème fraîche or heavy (whipping) cream
• 1 large egg lightly beaten
• 1/2 teaspoon pure almond extract
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons full-flavored honey, such as lavender
• 1 tablespoon superfine flour, such as Wondra
• About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)
• Confectioners' sugar, for garnish