Add flour, salt, sugar, and butter to food processor fitted with a steel blade. Pulse until mixture resembles a coarse mixture. Add water and pulse for an additional 10 seconds. Remove dough from processor and gather into a ball. Flatten into a disk, cover with Saran, and refrigerate for at least 2 hours and up to 24.

Preheat oven to 375˚ F. On a lightly floured surface, roll out disk to 10-inch circle. Place dough in 9-inch tart pan with a removable bottom. Use your fingers to gently mold dough to fit shape of pan. Cut excess dough with a pairing knife. Prick dough all over with a fork. Cover dough with parchment paper and top with dried beans. Bake in oven for 15 minutes. Remove beans and parchment paper and bake for an additional 5 to 10 minutes, until pastry is light golden brown. Allow pastry to cool.

Bring milk to a boil in saucepan. Shut off heat. In a medium bowl, stir yolks, lemon zest, sugar, and flour. Add 1/4 cup milk to egg mixture and stir well. Add additional milk to mixture and mix. Put mixture back in saucepan and turn on heat to medium. Whisk mixture constantly as it thickens for about 7 to 8 minutes. Add butter, vanilla, and almond extract. Pour pastry cream into bowl and cover top of cream with Saran. Wrap entire bowl with Saran and refrigerate for at least 4 hours.

Spread pastry cream evenly over tart shell. Sprinkle almonds over cream evenly. Brush slices of apricots with honey and place in a circular pattern, slightly overlapping edges of fruit, until tart is full. Drizzle with remaining honey and chill.