Melt butter + sugar + salt + almond powder Add yolks + eggs + lemon zests Mix together baking powder + flour and sift it. Add these mixed powders to the mixture. Put in the fridge for 30 minutes. Blend using the dough hook. Put back in the fridge for 30 minutes. Roll out the pastry 6 mm thick Cut a 22cm wide circle. Fold a 18cm wide circle as the bottom into a baking pan. Bake the bottom. baking time : 12 min at 160°C

Heat the apricot purée and honey in a pan to 40°C. Add the mix of pectin + sugar. Mix and bring to the boil. Mix again. Add the dried apricots, then apricot purée and cook for 2 minutes. Mix. Allow to cool to room temperature. Sprinkle the bottom with the semolina against becoming too moist. Fill the cake with the compote. Fill the tart with the compote. Cover with the 22 cm circle. (use 220g compote per cake) Bake 10 min at 160°C

Whip egg whites, adding sugar when you start whipping. Mix almond powder with flour, and fold these powders into the whipped mixture. Put on the tart using a pastry bag. Sprinkle with icing sugar. (Bake 16 min at 160°C)

Decorate the tart with dried apricots.