1 1/4 cups all-purpose flour, plus more for rolling dough
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
1/4 teaspoon fine sea salt
4 tablespoons unsalted butter, cut into chunks, at room temperature
6 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg, lightly beaten
1 tablespoon honey
1/2 vanilla bean, split and scraped, pod reserved
6 ounces dried apricots, coarsely chopped
1/3 cup golden raisins
2 tablespoons coarsely chopped pistachios
To cook in an 8-inch round pan: Butter the bottom of an 8-inch round cake pan and line with parchment paper. On a lightly floured work surface, press two-thirds of the dough into a 5-or-6-inch round, and then transfer it to the pan and press it to the edges and up the sides. Wrap the remaining chunk of dough in plastic wrap and chill dough until firm, about 1 hour. Proceed as above with the filling and the topping.
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