In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the food processor and pulse until the dough comes together.

Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

In a small saucepan, heat the apricot jam and lemon juice over low heat until melted and combined.

Arrange the apricot halves in the tart shell and brush them with the melted apricot jam mixture. Sprinkle the sliced almonds over the top.

Bake the tart for 35-40 minutes until the crust is golden and the apricots are tender.

Allow the tart to cool before serving. Enjoy!