Apricot Cheese Tarte

For the dough: Put the flour, backing powder and salt in a bowl. Cut the butter in small pieces and add it together with the water, then mix it all together. Knead the crumbly mixture into a smooth dough, put it in a bowl and let it rest in the fridge for 20 minutes.

Wash the apricots, remove the stones and halve the fruits. Put the curd, honey and bourbon vanilla in a bowl and stir until creamy.

Grease a baking dish and dust it with flour, then remove the dough from the fridge. Form about two thirds of the dough into ball-shape, then roll it out. Pour the dough into the baking dish and press it down. Spread the curd cream evenly on top, then place the apricot on the cream.

Form a ball from the remaining third of the dough, roll it out and cut it into thin strips, then place them on the cake in a grid pattern. Cut out leaves from the remaining dough using a cookie cutter and put them on the grid.

Brush the dough grid pattern and the leaves with some milk and bake the cake in a preheated oven at 180 °C (top and bottom heat) until gold brown for about 45 minutes. Decorate with a handful of almond slivers before serving.