To make the pastry, combine the flour, sugar and butter in a food processor until the consistency resembles fine breadcrumbs. Add the water a tablespoon at a time until the dough comes together. Knead into a disc, wrap in plastic and refrigerate for 30 minutes.

Roll the pastry out between two sheets of baking paper until it is 3mm thick. Press pastry into a 10 x 25cm tart tin with a removable base, trimming away any excess pastry. Prick the surface of the tart with a fork and place into the freezer for 30 minutes.

Preheat the oven to 190°C.

Bake the tart for 12-15 minutes or until just starting to turn golden, remove and set aside and reduce the oven to 170°C.

To make the filling, beat the butter and sugar until pale and creamy. Add the egg and mix until combined then stir in the almond meal and flour.

Spread the filling into the tart base and arrange the apricots on top. Sprinkle with the almond and bake for 35 minutes or until or until golden brown