1. Rub the butter into the flour, sugar and Himalayan salt until it resembles breadcrumbs. Add the egg yolk and cold water until a dough forms. Wrap and chill for 20 minutes.
2. Beat together the butter, sugar, ground almonds, egg, vanilla and cardamom until smooth.
3. Roll the pastry into a rough 32cm circle and place on a lined baking tray.
4. Spread the frangipane over the centre, leaving a 5cm border.
5. Arrange the apricots on top, drizzle with half the honey and sprinkle over half the hibiscus.
6. Fold the pastry edges over the fruit, brushing the pastry with beaten egg.
7. Scatter with flaked almonds.
8. Bake at 190°C (170°C fan) for 38–42 minutes until deeply golden.
9. While still warm, drizzle with the remaining honey and finish with the remaining hibiscus, lemon zest and a light dusting of icing sugar.

Serve warm with thick Greek yoghurt, crème fraîche or vanilla ice cream.