• To make the pastry: Combine all ingredients in the large bowl of a food processor and blitz until pastry just comes together. Turn the pastry onto the counter and press dough together to form a disc. Wrap in plastic wrap & chill for 30 minutes.
• Grease a 9-inch (23cm) tart pan with a removeable base. Roll dough on a floured, smooth surface or between layers of lightly floured parchment paper until it’s large enough to fit on the base & up the side of the pan. If any pastry tears, just press it back together. Carefully lift the pastry into the pan, lightly pressing the pastry into the pan. Trim the edge. Chill for 30 minutes.
• Preheat the oven to 400°F (200°C/gas mark 6).
• Line the pastry with parchment paper, coming up over the side of the pan. Half fill with uncooked rice (beans or pastry weights) Bake for 12 minutes. Carefully remove the paper & rice (I use the paper to pour the rice back into the jar). Bake for 7 to 10 minutes or until the base is crisp & golden brown. Remove from oven.
• Place a baking sheet on the second bottom rack of the oven. Reduce the oven temp to 325°F (160°C/gas mark 3).

To make the filling:

• While the pastry cools, process almonds until very finely chopped.
• Cream the butter & sugar in a bowl of electric mixer until well combined. Add eggs one at a time, beating after each addition. Add vanilla & salt; beat until light & creamy. Stir in the almonds.
• Fold in the apricots until combined. Spoon the mixture into the pastry & smooth top.

To make the pecan crumble:

• Combine the flour & brown sugar together in a medium bowl. Rub the butter into the flour mixture until it’s well combined & resembles coarse crumbs. Add the pecans & stir to combine.
• Sprinkle the crumble mixture over the top of the tart. Bake for 1 hour 10 minutes or until top is golden brown & filling is set. Remove to a wire rack to cool for at least 30 minutes before slicing into wedges to serve. Serve at room temperature or cold dusted with icing sugar & served with ice cream. Serves 8.