Place the flour, sugar and cinnamon in the bowl of your food processor, pulse a few times.

Add the butter and pulse about 10-12 times, or until the butter is broken down to pea-size chunks.

Add the water, 1 Tbs at a time, and pulse a few more times. The dough will be very crumbly but if you pinch it, it should stick together. If it's too dry and doesn't stick together, add 1 more tablespoon of water.

Remove from food processor to a floured surface, and quickly form into a ball, then flatten to a disk, wrap in plastic foil and put in the fridge for as little as 2 hours.

Place the roasted almonds in a food processor, and grind to a course sand consistency.

In a small bowl, mix the egg, with the honey, butter, vanilla, and almond extract, pinch of salt, and the ground almonds until fully incorporated and resembling a creamy paste.

Roll the dough to a circle, about 9 inches in diameter, and 1/8 inch thick - it doesn't have to be perfect, in fact, rough edges make for a yummier crust.

Spread 4-5 Tbs of the almond filling on top, leaving 2 inches from the edges.

Arrange the cut apricots on top of the filling, and fold over the crust edges.

Beat one egg yolk with a tsp of water, and brush the crust with the egg wash. Sprinkle sliced almonds, and course sugar on top. If your fruit is not very sweet, sprinkle some sugar on top of it too.

Bake in a 400 °F oven for 30-40 minutes.

Let it rest a bit, and serve while warm with a side of cold yogurt, or vanilla ice cream (if serving as a dessert).