2 1/2 pounds fresh firm apricots
1/2 cup brown sugar
1 1/2 cups all purpose flour
1 cup powdered sugar
1/2 teaspoon sea salt
1/2 cup real butter, melted
finely grated zest and juice of 1 lemon
1 tablespoon honey, warmed
Cut apricots and remove pits. Shake the brown sugar into a well buttered 12 inch pie plate and shake to an even layer on the base. Arrange a layer of apricots neatly in circles, skin side down, over sugar in the dish. Cut any remaining apricots into smaller pieces and arrange them on top of the first layer, filling in any holes with the smallest pieces. Whisk together the flour, sugar and salt. Pour in the melted butter with the grated zest and lemon juice and mix until a soft dough. Take pieces of the dough, press them out between the palms of your hands into fairly thin slices and lay them on top of the apricots until the whole tart is covered. Patch any holes. Refrigerate for 30 minutes. Using a skewer, pierce four holes in the pastry to allow the steam to escape. Bake in preheated 425F oven for 25 minutes. Reduce the heat to 300F and continue cooking for another 30 minutes. Then turn off the heat but leave the tart in oven for about 15 minutes. While still warm loosen the edges of the tart with a knife, and invert onto a serving plate. Brush the warmed honey all over the apricots. Serve with fresh cream, creme fraiche, or ice cream.
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