Method

• 1.
  Preheat oven to 220°C. Place butter and sugar in a food processor and whiz until thick and pale. Add egg, almond meal, flour and amaretto, if using, and pulse to combine. Chill for 15 minutes to firm up.

• 2.
  Place pastry on a large piece of baking paper and roll out until a 35cm x 25cm rectangle. Score a 2cm border around the edge of the pastry (taking care not to cut all the way through the pastry) and use a fork to prick the centre. Transfer the pastry base and baking paper to a large baking tray. Spread the frangipane mixture over the base, then top with the apricots. Place in oven and immediately reduce temperature to 200°C. Bake for 35 minutes or until pastry is cooked through and frangipane is set.
• 3.
  Meanwhile, place the honey in a small saucepan over medium heat and bring to a simmer. Cook for 1-2 minutes until caramelised, then add the thyme. Remove from heat and set aside to cool slightly.
• 4.
  Drizzle syrup over the tart and scatter with honeycomb to serve.