In a food processor, cream butter with sugar, almond meal and salt. Add the egg and vanilla; blend. Add flour in 2 times and process until it forms a ball. Wrap up and chill completely. Flour work surface and work out the pastry to make it supple. Roll out into a 0.12''/3 mm thick disk and about an inch larger than the tart mold. Lay pastry in the greased mold. Let dough go down the sides of the mold without stretching it. Apply the pastry against the sides of the mold making sure there is no gaps left behind. Trim and chill overnight; uncovered. Save trimming for later use. Cover pastry with a couple of microwave-safe plastic wrap sheets and fill it with pie weights such as raw rice, beans, cherry pits…
Crush almonds in a food processor and remove. Mix butter, sugar, flour and crushed almonds. Spread on tray and leave to dry out.
Cream butter with salt. Add sugar, almond meal, starch and rosemary. Add the egg, and mix until homogenized. Use at room temperature.
Heat up oil, or butter. Add apricot and saute on high. Cover and cook for 5 min. Add sugar and cook for 2 min. Mix water, and cornstarch. Stir in apricot mixture and cook for a minute. Set aside.
In a hot frying pan, add oil and begin to sear two-third of apricots slices, sprinkle sugar over and continue to cook until it begins to caramelize. Season with rosemary and transfert onto a cool plate.
Pre-bake pie shell with pie weight at 350ºF/180ºC for 25 min. Remove pie weights, coat crust with egg-wash and bake again 10 min more. Pipe out rosemary almond cream and top with some thinly cut apricot slices. Bake for 20 min or until set from the center. Cover baked pie with apricot marmalade and top with crumble and dust pie with powdered sugar. Bake for 20 to 25 minutes more. Cool to room temp. Enjoy!