Prepare the Crust

• Preheat your oven to 350°F (175°C). In a food processor, pulse the almond flour, gluten-free flour, powdered sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, one tablespoon at a time, pulsing until the dough comes together.

Chill and Bake the Crust

• Press the dough into a 9-inch tart pan with a removable bottom, covering the bottom and sides evenly. Prick the bottom with a fork and refrigerate for 30 minutes. After chilling, bake for 10-12 minutes, or until lightly golden. Let it cool completely.

Make the Almond Filling

• In a medium bowl, cream together the softened butter and sugar until light and fluffy. Add the egg, almond extract, vanilla extract, and salt, and mix well. Fold in the almond flour until the filling is smooth.

Assemble the Tart

• Spread the almond filling evenly over the cooled crust. Arrange the apricot halves, cut side up, on top of the filling, pressing them gently into the mixture.

Bake the Tart

• Return the tart to the oven and bake for 30-35 minutes, or until the filling is set and lightly browned. Remove from the oven and brush the apricots with warmed honey or apricot jam for a glossy finish.