In the bowl of a robot, mix the flour, with the salt, the icing sugar and the cold diced butter.

Add the egg yolk and mix again.

Add little by little the water until the dough forms a ball.

Remove the dough from the bowl and spread it over 3 to 5 mm (thickness of a shortbread) on a baking paper.

Using a large baking circle cut out the paste.

Place the dough and its parchment paper on an oven rack.

Spread on the dough the jam apricots.

Cut the apricots in 2 and remove the pits.

Cut each half apricot again 2.

Place the apricot pieces on the skin side over the jam-covered dough.

Drizzle with 2 tbsp of honey over the apricots.

Bake 30 to 40 minutes at 180 degrees until the dough is golden brown and the apricots are caramelized.

Remove from the oven and drizzle with the last tbsp of honey.

Decorate with pistachios previously chopped.