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To make the pastry, freeze the butter for at least an hour, until solid.
Measure the flours, salt and baking powder into a bowl and freeze them, too.
Put the flours in a food processor and add the cream cheese.
Pulse to combine, then add the butter.
Pulse until the mixture looks like coarse breadcrumbs with some larger chunks of butter remaining visible.
Alternatively, do this in a bowl and use your fingertips to flatten the chunks.
Cautiously add just enough iced water (probably two tablespoons) that when you squidge a piece between two fingers it becomes a dough.
At this point tip out on to a clean work surface and use your hands to press it together – if any pieces still look a bit dusty, then add a little more water to them separately before adding to the rest, so as not to over hydrate it.
Form into a ball, then flatten into a circle.
Wrap and chill for at least 45 minutes.
Meanwhile, heat the oven to 200C (180C fan)/390F/gas mark 6.
Put the whole almonds on a baking tray and roast for 12 minutes.
Once cool (turn off the oven for now), roughly chop them.
Set aside 10 g and blitz the rest to a fine powder, then mix in the sugar, flour, butter, salt and just enough egg to make a paste, keeping the remainder for the egg wash.
Roll out the dough on a large, floured piece of baking paper to a rough circle about 32 cm across.
Carefully move to a baking sheet and chill while you prepare the fruit.
Cut the apricots in half and remove the stones (no need to peel unless you want to).
If very large, cut into quarters.
Trim the pastry to neaten the edge, then use a plate or lid about 25 cm wide to draw a circle in the middle, being careful not to cut all the way through.
Spread the circle with the frangipane, then scatter with the cornflour and one tablespoon of the sugar.
Finally, arrange the apricot halves across the tart, skin-side up, cutting the last pieces to fill any gaps.
Fold the rim of the pastry towards the centre all the way around, crimping slightly to make it look a bit prettier – there should be a wide circle of fruit still visible in the middle.
Put back in the fridge for 30 minutes unless your kitchen is very cool.
Heat the oven, and a baking sheet, back up to 200C (180C fan)/gas mark 6.
Brush the pastry with beaten egg.
Slide the paper and tart on to the hot baking sheet and bake for 15 minutes, then scatter the fruit with the remaining tablespoon of sugar.
Put back in the oven for 30 more minutes or until the pastry is nicely browned, turning halfway if it's colouring unevenly.
https://www.theguardian.com/food/2026/aug/09/how-to-cook-the-perfect-apricot-galette-recipe-felicity-cloake
Take out of the oven and slide off the paper on to a wire rack to cool.
Heat the jam in a microwave or small saucepan until runny.
Once the tart has cooled for about 15 minutes, paint the fruit and pastry with jam and scatter with the reserved chopped nuts.