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In the bowl of a robot, mix the flour, with the salt, the icing sugar and the cold diced butter.
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Add the egg yolk and mix again.
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Add little by little the water until the dough forms a ball.
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Remove the dough from the bowl and spread it over 3 to 5 mm (thickness of a shortbread) on a baking paper.
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Using a large baking circle cut out the paste.
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Place the dough and its parchment paper on an oven rack.
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Spread on the dough the jam apricots.
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Cut the apricots in 2 and remove the pits.
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Cut each half apricot again 2.
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Place the apricot pieces on the skin side over the jam-covered dough.
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Drizzle with 2 tbsp of honey over the apricots.
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Bake 30 to 40 minutes at 180 degrees until the dough is golden brown and the apricots are caramelized.
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Remove from the oven and drizzle with the last tbsp of honey.
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Decorate with pistachios previously chopped.