Ingredients

2 cups all purpose flour

2 tablespoons sugar

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

4 tablespoons (or more) ice water

Filling and cream:

• 1 1/2 to 1 3/4 pounds large slightly underripe apricots (8 to 9), halved, pitted, each half cut into 3 wedges
• 2 tablespoons golden brown sugar
• 1 tablespoon melted butter
• 6 teaspoons honey, divided, plus
• 1/4 teaspoon ground cinnamon
• 1 cup coarsely crushed amaretti cookies (Italian macaroons)*
• 1 large egg, beaten to blend (for glaze)
• 1 cup chilled heavy whipping cream

Description

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