CRUST: In a food processor, process dry ingredients. Add butter until texture resembles a coarse meal. Then add yolk and process until dough just forms. Refrigerate 1hr. Preheat oven to 400°F. Roll dough, place in tart pan, prick with fork, and place pie weights. Bake 10min with weights and 5-10min without weights to brown the bottom. Cool completely. FILLING: Simmer almond milk and 2tbsp sugar in a pan. Separately, whisk egg yolks, 2tbsp sugar, and corn starch until pale yellow. Gradually add almond milk mixture to egg mixture over low heat, whisking constantly until very thick. Remove from heat. Cool. Mix in remaining ingredients. ASSEMBLY: Pour filling into crust. Lay drained apricot halves in a pattern. Boil the liquids from the can (or apricot jam with a little water) until syrupy and brush this glaze to coat apricots.