In the bowl of an electric mixer, cream butter for about 1 minute. Add powdered sugar and cream for another 2 minutes at medium speed.

Add almond flour and salt. Mix to combine.

Add vanilla extract and egg. Mix on medium speed for 30 seconds to incorporate egg. Scrape bowl and make sure egg has been fully incorporated.

Add all-purpose flour and mix on low briefly or with a spoon to combine ingredients. Mix just until flour has been fully incorporated.

Wrap dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.

Cream butter in the bowl of an electric mixer, at medium speed for 1 minute.

Add brown sugar and cream for another minute, until mixture is lightened and fluffy.

Add almond flour. Beat on medium until incorporated.

Add all-purpose flour and salt and mix.

Add egg and almond extract and run mixer on medium speed until all ingredients are incorporated and mixture is creamy.

Mix butter, sugar and flour with your hands, or with a fork. Mixture should be quite loose, not very wet. You don’t want it to have a lot of butter in the mixture. Pinch a small piece of crumble with your hands, if crumbs stick together, you’re good to go. If they are still falling apart, add maybe half a tablespoon of butter at a time, until you obtain a crumble that is holding itself together, but isn’t too wet.

Place crumble in the fridge while you assemble the pie.

To assemble

Sprinkle some flour on the counter. Remove dough from the fridge. Roll dough out on the floured counter.

Now, mind you, the tart dough is very crumbly and you might have a hard time keeping it from breaking. It’s supposed to be this way, there’s no elasticity to it, because it’s supposed to be a cookie-like crust.

Once you’ve sort of rolled your dough out to a 10 inch circle, transfer it to your tart pan. Remember, it’s totally ok if it breaks all over the place. That’s the beauty of this dough, you can simply press the dough down slightly with your fingers and patch pieces together.

Once you’ve pressed the dough down the whole bottom and sides of the tart pan, trim off excess with a pairing knife, running it over the top, so there is no dough hanging.

Place tart pan in the freezer while you prepare the rest.

Now would be a good time to make the filling, while your tart crust chills.

Remove skin from apricots and slice them thinly. Set aside.

With a small pairing knife, cut long rhubarb ribbons lengthwise. The ribbons should be thin, long and flat. Set aside. I like to organize mine per color, so I can have a nice ombre effect when placing rhubarb ribbons on top of pie.

Now you can start to assemble the pie.

Remove tart crust from the freezer.

Place apricots on the bottom of the crust.

Spread filling evenly over apricots with the help of a spatula. Try to get the filling as even and smooth as you possibly can.

Lay rhubarb ribbons on top of filling, trimming excess off, so there’s no rhubarb hanging off.

Place small amounts of the Crumble Topping around the edges of the pie. On top of the crumble, arrange slices of almonds like you see in the pics above.

Carefully, stick assembled pie in the freezer for 15 minutes.

Start to pre-heat the oven to 350F.

Bake pie for 25-35 minutes.

If the top is browning too fast, you want to cover it with foil so the bottom has a chance to bake.

I like to bake my pie on the bottom rack of the oven so the bottom bakes, because the top tends to bake faster.

Remove from the oven. Let it cool all the way, place in refrigerator for 2 hours until chilled.

Slice and serve.

Pie will keep well for about 4-5 days, covered in the refrigerator.