In food processor, add flour, almond meal, sugar, salt, cardamom and butter. Pulse for few seconds until the mixture resembles bread crumbs.

Add amaretto and egg yolk. Pulse again for few seconds until it is well combined to the form of a ball. Cover the dough in cling wrap and chill for at least 1-2 hours before using.

Using the paddle, mix butter and almond paste in a mixer on medium to low speed till it is well incorporated and softened.

Add an egg while mixing and scrape the sides well. Then add the yolk and mix well. Mix on medium speed till it’s well incorporated and aerated.

Add the zest, liquor and mix. Fold in the flour and mix well.

Store in air tight container in refrigerator or freeze to store for longer time.

Cut apricots in half and then cut thin slices. Toss them with honey and rest of the ingredients, except the confectioners’ sugar.

Preheat the oven to 350 degree.

Take the dough out of the refrigerator and press the dough as tightly as you can the tart tin. Make sure the sides are slightly thicker than the bottom.

Cover it and put in the freezer for 15-20 minutes. This will prevent it from shrinking.

Spread 1/2 the Frangipane over the bottom of the tart. Freeze the other half for later use.

It might not look enough, but it will puff up when it bakes.

Arrange the apricot slices tightly or close to each other in a circular pattern, and place 1 half of the apricot, cut side up, in the centre to give a floral look.

Bake at 350 degrees for 35-40 minutes.

Remove the tart from the oven and reduce the temperature to 300 degrees. Sprinkle almonds and dust some confectioners’ sugar on top.

Put it back in the oven and bake at 300 degrees for 50-60 minutes until the crust is brown but not too dark.

Let cool for 30-45 minutes before taking it out of the tin. Cool it completely on a wire rack and then dust it with confectioners’ sugar.

Enjoy the summer in a pie, fresh with a cup of coffee, an espresso, a cup of tea or as is. You could also enjoy it warm with a scoop of ice cream or gelato.