Ingredients

Pâte Brisée
• 1 3/4 cups (245 grams) unbleached all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks / 228 grams) cold unsalted butter, cut into 12 pieces
• 2 egg yolks
• 3 tablespoons cold milk
Filling
• 6-7 fresh apricots, cut in to 8 wedges each
• 1 cup / 228 g marzipan, good quality
• 2-3 sprigs of fresh thyme
• 1tbsp + 1 tbsp honey, divided
• 1 tbsp lemon juice

Method

Pâte Brisée
1. Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
2. In a small bowl, whisk together the egg yolks, milk, and vanilla extract until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.
3. Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
4. Gather up the dough, wrap tightly in plastic wrap, and shape it into a log. Refrigerate for at least 1 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Assembly
5. Preheat oven to 400 F / 200 C.
6. On a lightly floured surface, roll dough into a 12 circle, line dough onto a 9.5 inch fluted round tart pan with a removable bottom. Dock the bottom with a fork. Rest the shell in the fridge until firm.
7. While the pastry is chilling. Dust work surface and rolling pin with icing sugar, roll out marzipan into a 9 inch round to fit the bottom of the tart base. Take out lined tart pan, and carefully place the marzipan onto the pastry. Arrange sliced apricots onto the tart. Drizzle the top with lemon juice, and one tablespoon of honey. Sprinkle with thyme leaves.
8. Bake in preheated oven for 55-60 minutes, rotating pan halfway through. The edges of the pastry should be light golden. Serve warm or at room temperature.