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1
To make the pastry: in the bowl of a food processor, combine the butter, flour and salt.
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2
Pulse until the mixture resembles very fine bread crumbs.
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3
Add the confectioners sugar, egg yolk and 2 tablespoons chilled water, and pulse a few times to bring the mixture together.
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4
Pour onto a work surface and knead the dough sparingly until smooth, being careful not to overwork it.
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5
Flatten into a disk, wrap in plastic and chill for at least 30 minutes or up to 24 hours.
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6
To make the frangipane: In a food processor, grind the almonds to a fine powder.
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7
Transfer to a bowl.
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8
In the food processor, combine 1 cup brown sugar, butter, and vanilla pulp.
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9
Process until light and fluffy, then with motor running add the flour and the eggs.
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10
Add the ground almonds and pulse to mix evenly.
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11
Set aside at room temperature or refrigerate for up to 24 hours.
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12
Bring to room temperature and stir before using.
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13
To assemble: Lightly flour a cool work surface and roll the pastry into a large disk about 1/4-inch thick.
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14
Press into a 9-inch tart pan with a removable base and trim the edge.
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15
Chill at least 1 hour.
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16
Heat oven to 325 degrees with a large baking sheet on the middle rack.
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17
Spread frangipane in the chilled tart pan, and nestle the apricot halves evenly on top, cut sides up.
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18
Sprinkle each half with about 1/2 teaspoon brown sugar.
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19
Place the tart on the baking sheet and bake until golden, and set, about 1 hour and 15 minutes.
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20
If the top appears to be browning too fast, cover loosely with foil.
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21
Trim any baked overflow to loosen the edge of the tart.
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22
Press up the bottom of the pan to loosen the sides and cool the tart in the pan on a wire rack.
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23
When completely cool, serve with creme fraiche or whipped cream.
