In a food processor place the vegan butter, maple syrup, almond flour, eggs and mix until smooth. Add in the coconut milk and pulse until it is just mixed in.
To assemble: Peal the apricots and stone the apricots and cut into halves.
Pour the filling in the cooled tart shell and place the halved apricots on the top. No need to press the apricots in as the filling will rise around it as it bakes. Bake in the 325 oven for 40 minutes until the filling is set and the apricots are starting to let out it’s juices.