Pour tea or water into a medium-sized saucepan. Add apricots and cinnamon stick. Bring to a boil over high heat. Cover, reduce heat to low and let simmer for half an hour.

Preheat oven to 350.

For the crust: In a bowl, blender or food processor, mix together almond flour, coconut oil, 3 tablespoons of the agave and almond extract just until it forms crumbs. Then add 1 tablespoon of the apricot poaching liquid and mix until everything starts to come together into dough.

Set aside 1 cup of the dough and press the remainder into an 8X8 pan. Bake for 20 minutes.

While crust bakes, prepare the apricot filling:

Pulse apricots, remaining tablespoon agave, cinnamon and cardamon and grated lemon zest in a blender or food processor until mixture is coarsely blended, not fussily pureed.

Remove crumb crust from oven, spread apricot filling on top and sprinkle remaining cup of crumbs on top. Bake for 15 minutes.

Cool and cut into squares.