Rustic French Apricot Tart

Method

1. Preheat the oven to 175C/350F.  Butter a 9-inch fluted tart pan and set aside. 
2. To make the pastry, combine the butter into the flour using your fingers until it resembles crumbs. Add in the sugar then beat in the egg with 1tsp cold water and gather together to make a soft dough. Roll out your dough, then transfer the dough to your tart pan and using your fingers press evenly around the bottom and edges of your pan.  Place the pan in the oven and bake until the dough is slightly set (circa 10-15 minutes).  Bring out of the oven and set about making the filling. 
3. Halve the apricots by running a blade around the kernel following the line of the fruits natural dimple then gently twist apart and flip out the stone.  Pop the halved apricots in a bowl and mix with the sugar and pinch of salt
4. Meanwhile make the filling. In a bowl, combine the creme fraiche, egg, extracts, honey and whisk to blend together. Add in the flour and whisk to mix together. 
5. Pour the filling evenly over the pastry and then neatly overlap the apricot halves, cut side up in circles around the tart working towards the middle.  
6. Place the tart in the oven and bake for around 45 minutes or until the filling is firm and the pastry is golden brown.  Remove from the oven and leave to cool. Serve with a dollop of your favourite ice cream.