Cut 125 g cold butter into pieces. Knead butter, diabetic sweetener, egg, flour and salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover the dough and chill for about 30 minutes. Grease the tart mould (26 cm Ø; no lift-off base!). Warm up the syrup and stir in 1 tablespoon of butter. Pour the mixture onto the bottom of the tart mould. Put halved apricots into the tart pan with the cut surface facing down, leaving about 0.5 cm at the edge.
Roll out the dough between two layers of cling film in a round shape (approx. 26 cm Ø). Carefully place the circle on the apricots and press down on the edges. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes. Remove the tart from the oven and let it cool down for about 10 minutes. Loosen the edge with a knife, carefully turn the Tarte over onto a plate and let it cool down. Put almonds on a baking tray and roast lightly in the oven at residual heat. Put 1 almond on each apricot half
Not diabetic? For the short pastry use 70 g sugar, replace syrup with honey