Directions

• Combine the pistachios, sugar and salt in the bowl of a food processor and blend until the pistachios are finely chopped.
• Add the egg, butter and flour to the bowl and pulse, until just combined.
• Transfer the filling to a small bowl, cover and refrigerate for 30 minutes.
• Bring 2 quarts of water to a boil in a large sauce pan. To remove the skin from the apricot, cut a shallow 1-inch X on the bottom of the fruit, just piercing the skin (do not cut too deep). Have a bowl of ice water ready. Drop the apricots into the boiling water for 10-15 seconds, and then remove immediately with a slotted spoon to the ice water to cool. Once cool, peel the skin from the fruit with a paring knife and cut the fruit in half, removing the pit.
• Preheat the oven to 375-degrees F.
• Once the crust is frozen and the filling is chilled, place the tart pan on a baking sheet. Pour in the pistachio filling and spread it around evenly. Fit as many apricot halves into the pan as possible, placing them cut side down. Drizzle the apricots with the honey and sprinkle with the cracked pistachios.
• Bake in preheated oven for about 40 minutes. Pistachio filling should be lightly browned and the apricots should be tender. Cool to room temperature before slicing and serving.
• Tart Shell
• In a mixer, combine the flour, sugar and salt. 
• Cut the butter into fine cubes and mix into the flour until it resembles a fine meal. 
• Add the egg yolk, honey and water and mix only until it combines. Do not overwork. Remove from the mixer and wrap in plastic wrap.  
• Refrigerate for 30 minutes.
• Spray an 11-inch scalloped tart pan (with removable bottom and 1-inch sides) with vegetable spray. Lightly flour dough and roll out into a 13-inch circle (about 1/8-inch thick). Invert dough onto tart pan and form dough into the pan, evenly distributing the dough to form a 1/8-inch crust across the bottom and up the sides. 
• Cover the tart shell with plastic wrap and place in the freezer for at least 1 hour.