Dump all the ingredients for the pastry into a bowl & knead w/ your hands until all is combined. Form a ball (or so) & put the bowl w/ the ball in the fridge.
Dump all the ingredients for the frangipane in a bowl & mix w/ your handheld electric mixer until combined & smooth.
Clean, trim & halve the apricots. Discard the pits.
Mash the apricot jam - if necessary.
Preheat the oven to 175° C w/ fan.
Oil the tart form.
Roll out the pastry between sheets of cling foil & transfer to the tart form. Fit the pastry into the tart form.
Pour the frangipane into the tart form & distribute evenly all over the pastry.
Add the apricot halves & cover everything w/ a thin layer of apricot jam. Use a brush if necessary.
Add the flaked almond.
Let it bake in the preheated oven for about 25-30 min.
Let the mess cool down in the tart form before carefully lifting the bottom & transferring the - hopefully stable - mess to a plate.