Position a rack in the lower third of the oven and preheat to 350º.

In the bowl of a food processor, pulse the powdered sugar, salt and flour to combine. Add the pistachios, the cold butter cubes, and the almond extract, and pulse until the mixture just begins to clump together. Dump the crumbs into an 8 or 9-inch tart pan with a removable bottom. Press the dough into the sides of the pan first, then the bottom.

Prick the bottom of the crust all over with a fork. Freeze the crust until firm, 15 minutes, or wrap for longer storage.

Place the tart pan on a rimmed baking sheet for easy maneuvering, and bake the unlined crust until it looks dry and is pale golden around the edges, 15-18 minutes.

Halve the apricots and remove the pits. Arrange them, cut side up, in the warm tart shell in concentric circles.

In a small bowl, whisk together the crème fraîche, egg yolk, and 2 tablespoons of honey. Pour the custard evenly over the apricots.

Bake the tart until the custard is set, 50-60 minutes. Let the tart cool completely.

Drizzle honey over the top and sprinkle with chopped pistachios. Serve wedges of the tart chilled or at room temperature.