Caramel Apricot Pecan Tart

For Crust: Preheat the oven to 325 degrees F and position a rack near the center. Toast the pecans until they are golden in the center when you break one in half about 8 minutes. Cool the nuts completely.

Combine the toasted pecans and granulated sugar in a food processor and grind as finely as possible. Add the butter and vanilla and process until smooth, scraping the bowl as needed. Add the egg white and process until well combined.

Add the flour and salt and pulse until the mixture comes together into a ball. Turn the dough out onto a floured surface, knead briefly, then form the dough into a flat disk. Wrap the disk in plastic film and refrigerate 30 minutes or until firm enough to roll.

Preheat the oven to 350 degrees F. With a floured rolling pin roll the chilled pastry into an 11-inch round on a floured board, moving the dough frequently to prevent it from sticking. Use a flat, rimless baking sheet to transfer the pastry to a 10-inch tart pan.

Press the pastry firmly into the bottom and sides of the pan, patching any tears. Roll the pin firmly over the top of the pan to neatly trim the edge. Bake until golden brown, about 25 minutes. Transfer to a rack to cool, leaving the oven on.

While the crust bakes, make the topping and filling: For the topping, combine the flour, brown sugar, butter, and salt in a small bowl. Use your fingertips to incorporate the butter into the dry ingredients until it forms a crumbly dough. Set aside.

For the filling, heat and stir the butter, brown sugar, and honey in a heavy medium saucepan until the butter melts and the mixture comes to a full boil. Boil for 1 minute, then remove the pan from the heat and add the chopped pecans and cream. (Take care, as it will sputter and steam.) Wait 30 seconds for the steam to subside, then stir to combine.

Sprinkle the chopped apricots over the bottom of the baked crust. Pour the filling over the apricots and bake the tart for 10 minutes. Sprinkle the crumble mixture evenly over the top, then return the tart to the oven until the surface is bubbling, about 20 minutes longer.

Transfer the tart to a rack to cool. Cut the tart with a thin, long, sharp knife, dipping the knife in hot water and wiping it clean between slices.